Turkish Eggplant Salads Recipe

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Ingredients:

Serving

3 eggplants
2 green bell pepper, sliced fine
juice of 1 lemon
2 large garlic clove, crushed
salt and ground black pepper
a handful of fresh parsley, chopped
2 tbsp olive oil
2 large fresh tomatos, peeled and chopped
1 onion, chopped
1 cucumber,chopped

Directions:

Wash the eggplant and prick all over with a fork. Place on the grill (before the meat as it takes longer to cook). To make sure it cooks evenly, turn it occasionally using the stem as a handle. When the skin of the eggplant looks quite burnt, make sure the flesh is soft right through by testing it with a fork.
2 Hold the eggplant under cold running water to cool, then peel the skin, leaving the soft flesh. Slice it into a serving dish and add the tomatoes, bell pepper, garlic and cucumber .
3 Place the onion in a separate dish and rub with a good pinch of salt, then wash and drain. Add to the salad along with the parsley.
4 To make the dressing, combine the lemon juice, olive oil, and salt and pepper to taste. Drizzle over the salad and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	131.64 Kcal (551 kJ)
Calories from fat	42.09 Kcal
		% Daily Value*
Total Fat	4.68g	7%
Sodium	10.67mg	0%
Potassium	787.94mg	17%
Total Carbs	20.79g	7%
Sugars	13.54g	54%
Dietary Fiber	8.69g	35%
Protein	3.48g	7%
Vitamin C	55.1mg	92%
Vitamin A	1mg	33%
Iron	16.8mg	93%
Calcium	39.4mg	4%

Amount Per 100 g
Calories	33.2 Kcal (139 kJ)
Calories from fat	10.62 Kcal
		% Daily Value*
Total Fat	1.18g	7%
Sodium	2.69mg	0%
Potassium	198.72mg	17%
Total Carbs	5.24g	7%
Sugars	3.41g	54%
Dietary Fiber	2.19g	35%
Protein	0.88g	7%
Vitamin C	13.9mg	92%
Vitamin A	0.2mg	33%
Iron	4.2mg	93%
Calcium	9.9mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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