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Salad Turkish Eggplant Salad
 
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SERGEN
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 09 Mar 2007
Posts: 282

PostPosted: Tue Apr 10, 2007 5:34 pm    Post subject: Turkish Eggplant Salad Reply with quote

Turkish Eggplant Salad

Ingredients :

1 lrg Eggplant
Juice of 1/2 lemon
Salt
1/3 cup Extra virgin olive oil
2 tsp Mashed garlic
2 1/2 tbl Vinegar
Tomato slices, onion slices black Greek olives for garnish

Method :

* Cook unpeeled eggplant until it is charred on the outside & the flesh is thoroughly soft. Cool slightly & then peel. Wipe clean & squeeze out all the water.
* Place eggplant in a bowl with the lemon juice & salt. Mash well. Add olive oil, garlic & vinegar, blend thoroughly. Serve on a plate garnished with tomato, onion & olives.

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SERGEN
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 09 Mar 2007
Posts: 282

PostPosted: Tue Apr 10, 2007 5:34 pm    Post subject: Turkish Eggplant 'Salad' Reply with quote

Turkish Eggplant 'Salad'

Ingredients :

1 lrg eggplant
1/3 cup olive oil
salt
1/2 cup yoghurt
1 clv garlic, chopped
1 tsp oregano or 1 tsp mint or 1 tsp thyme or 1 tsp chili flakes
black olives

Method :

* Roast the eggplant whole for 40 minutes, at 375 F. Cool the eggplant.
* Scoop the flesh out of the eggplant. Mash the flesh, olive oil and salt to a fine paste (can also be done in a food processor).
* Add the yoghurt and garlic.
* Spread on a serving platter and decorate with olives. Great with some kind of flatbread.
* This is similar to eggplant 'caviar', baba ghanouj, and melanzane.

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SERGEN
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 09 Mar 2007
Posts: 282

PostPosted: Wed Apr 11, 2007 3:27 pm    Post subject: Typically Turkish Eggplant Salad Reply with quote

Typically Turkish Eggplant Salad

Ingredients :

2 med eggplants
salt
4 tbl olive oil
2 x cloves garlic
1 tsp salt
1 1/2 cup plain milk yoghurt
2 tbl olive oil, extra
4 x ripe tomatoes, diced
1/2 cup fresh mint

Method :

* Wash the eggplant then peel them in stripes, leaving strips of skin after each strip of peel is removed. Dice the eggplant then toss the cubes with salt and allow to drain in a sieve for 30 minutes. Wash well then squeeze dry.
* Preheat the oven to 220c. and pour the olive oil into a baking dish and place in the oven for 5 minutes. Remove the baking dish then add the eggplant and toss well in the oil then return to the oven for 30 minutes or until the eggplant is golden brown.
* Meanwhile, crush the garlic and salt together to make a paste then whisk this with the yoghurt until smooth. Set aside.
* Heat the remaining 2 tablespoons olive oil and add the diced tomatoes and salt to taste. Saute until the tomatoes break down and become almost "saucy".
* To serve, arrange the eggplant cubes on a platter and pour a thin layer of yoghurt over. Top with the sauteed tomatoes and scatter the finely sliced mint leaves over.

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Yemek Tarifleri
Robot Admin

Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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