Italian

Eggplant salad

Name: Fatma Barut's eggplant salad recipe
Yield: 4
Cuisine: /italian
Ingredients: 2 large eggplant (about 1kg in total); 1/3 cup (80ml) extra virgin olive oil; ½ cup dill, finely chopped, plus extra sprigs to serve; ½ cup flat-leaf parsley leaves, finely chopped, plus extra small leaves to serve; 2 spring onions, finely chopped; Natural yoghurt & pomegranate arils & warmed flatbread, to serve

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https://healthimprovements.info/recipes/fatma-barut-eggplant-salad/wujk795f — Fatma Barut: eggplant salad

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by delicious. team

delicious. team

Aug 01, 2019

"A typical Turkish mezze includes eggplant salad served with bread and Turkish dips," says Fatma Barut.

2 large eggplant (about 1kg in total)
1/3 cup (80ml) extra virgin olive oil
½ cup dill, finely chopped, plus extra sprigs to serve
½ cup flat-leaf parsley leaves, finely chopped, plus extra small leaves to serve
2 spring onions, finely chopped
Natural yoghurt & pomegranate arils & warmed flatbread, to serve

Method

1.

Cook eggplant on an open flame, turning regularly using tongs, for 10-12 minutes until skin blackens and flesh is tender. Set aside to cool briefly, then halve and scoop out flesh, discarding the skin and stems. Place on a chopping board and finely chop. Scrape into a bowl and season well. Add oil, dill, parsley and spring onion and stir to combine.
2.

Spoon eggplant mixture into a serving bowl, drizzle with yoghurt and scatter with pomegranate arils and extra herbs. Serve with warm flatbread.