Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Salad Recipes


Eggplant Salad with Sesame Oil (Salad Recipes)

Banu Atabay's Tahinli Patlican Salatasi
Main Page » Salad Recipes » Eggplant Salad with Sesame Oil


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Eggplant Salad with Sesame Oil



Instructions:
# Make some small holes in eggplants by knifepoint.
# Place them into the oven which is preheated to 374 F. Bake them for about 25-30 minutes.
# Then make a cut in the middle of the eggplant lengthwise. Remove the inner side of it by a spoon. Pour lemon juice on it to prevent it darkens.
# Transfer those removed parts of the eggplants into a mixing bowl. Add mashed garlic and chopped parsley on it.
# Whisk the mixture of sesame oil, lemon juice, olive oil, salt and flaked red pepper in another bowl.
# Pour this mixture onto the eggplant mixture. Mix it until turns into homogenous.
# Transfer the salad into a service plate, firm its shape and serve.


Note: It is important to choose eggplants which are not hard. Hard eggplants have more seeds and their seeds are bigger than normal.


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3 medium size eggplants
1/3 cup sesame oil
2 garlic cloves
3 tbsp olive oil
Juice of half lemon
10-15 stems of parsley
1 tsp salt
1 tsp flaked red pepper