Sides

Eggplant Salad with Yoghurt

From: Turkey

Ingredients:

• 3-4 eggplants (you should have +/-250 grams of eggplant after roast and peel)

• 400 grams of strained yoghurt

• 40 cc olive oil

• 3-4 garlic cloves

• Salt

Yields:

Serves 4 people

Directions:

Pre-heat oven to 200 degrees Celsius
Wash the eggplants and open some holes on them using a fork (this will help the roasting)
Put the egg plants to the oven tray, roast for 35-40 minutes (no oil, no salt at this step)
When the eggplants are roasted, peel them and cut/mash into small pieces
Add olive oil and salt into the eggplant-mash and leave for cooling down.
Crush the garlics, add into the yoghurt and stir until they are homogenously spread.
Mix all ingredients together

Notes:

Goes best with: Rakı (aka Lion’s Milk)