Turkish Spicy Eggplant Salad
2 eggplants, medium-sized, halved lengthwise
Preheat the oven to 350 degrees F.
1 green bell pepper, small dice
3 tomatoes, small dice
1 onion, small dice
1 1/2 teaspoons lemon juice
2 cloves garlic, crushed
1/2 teaspoon chili powder
1 teaspoon cumin, ground
1 tablespoon parsley, fresh, chopped
to taste sea salt
to taste black pepper, freshly ground
3 tablespoons extra-virgin olive oil
Cook the eggplants until they are soft (about 20 minutes). Reserve and cool.
Cut the eggplants in half and scoop out the pulp. Chop in small pieces and combine with the bell pepper, tomatoes, and onions.
Combine the lemon juice, garlic, chili, cumin, parsley, salt, and pepper in a bowl. Slowly whisk in the olive oil.
Pour dressing over vegetables and toss well. Garnish with additional chopped parsley.
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