Description Edit

Turkish Babaganush

Eggplant Salad

Source: Ayla Esen Algar, The Complete Book of Turkish Cooking.

  • This recipe is for 4 servings.

Ingredients Edit

Directions Edit

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