Turkish Roasted Eggplant Salad
A traditional Turkish eggplant salad, known as meze, can be prepared as a simple and flavorful appetizer.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Roast eggplants, then remove the pulp and discard skin and seeds; if not using immediately, submerge pulp in water with lemon juice to prevent darkening.
-
Press the eggplant pulp through a fine strainer to remove excess liquid, then transfer it to a mixing bowl.
-
Combine the pulp with olive oil, salt, pepper, and optional crushed garlic.
-
Whip the mixture with a fork until it is homogenous, light, and fluffy, with no large chunks.
-
Stir in optional mayonnaise or yogurt, then chill the salad before serving.
Nutritional Info (per serving)
Calories:
194 kcal
Carbohydrate:
30 g
Cholesterol:
0 mg
Fiber:
9 g
Protein:
3 g
Saturated Fat:
1 g
Sodium:
76 mg
Sugar:
11 g
Fat:
9 g
Unsaturated Fat:
0 g