Eggplant salad is one of my favorite dish from eggplants (aubergines). Easy to make, delicious in taste. It is very similar to Tunçilik – roasted eggplant salad, which comes from southwestern part of Turkish Thrace around Tekirdag. The different is that I use tomato instead pepper. This recipe comes from my best friend – Sengul (Turkish), who cooked it for us while lived in Dubai (with many other delicious Turkish dishes). Eggplant salad is very common during the summer. It is refreshing, light, fresh, with full taste and aroma.
The funny part of it: when making salad – the colors don’t look too appetizing – grey mass. BUT! Just after 20 minutes it becomes beautiful, as all acids begin to work and change eggplants’ color.
2 medium eggplants
3 cloves of garlic, squeezed out
1/2 cup olive oil
3 stalks of green onions
3 big tomatoes, peeled and diced
Wash and dry eggplants. Chop with a fork in few places. Wrap in a foil and bake in the oven for about 45-60 minutes at 180 ° C.
Prepare the sauce: mix lemon juice with garlic, olive oil, salt, chopped green onions and tomatoes.
Peel the eggplants, cut them into cubes and mix them with the sauce while warm.
To reveal the full flavor of the salad the best is to leave it overnight in the refrigerator.