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.
To reveal the full flavor of the salad the best is to leave it overnight in the refrigerator.
Bon Appetite!
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