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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 6 |
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this eggplant salads are very common in Thrace (Trakya in Turkish) is the northwestern corner or the European part of Turkey. Thrace is a historical and geographical region that spreads over Turkey, Greece, Bulgaria,. Read more . The Turkish part is the Eastern Thrace. Eastern Thrace, in years, witnessed major waves of migration-like the two big ones after the Ottoman-Russian war and the Lausanne Treaty-which created the marvelous ethnic, cultural, and culinary mosaic of the region today. Ingredients:
• 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:
1. 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. 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. 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. 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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