Dish of Eggplant Salad
(click to enlarge)

Eggplant Salad


Turkey   -   Patilican Salatasi
Serves:
Effort:
Sched:
DoAhead:  		 6 salad
***
1-1/2 hrs
Yes		 It's hard to envision a Turkish dinner without eggplant. This salad fills that need, but like other very simple recipes, ingredient quality is primary - use your very best Olive Oil.

3
1
2
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1
1/4
2
1/2
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#
T
c
---
cl
c
T
t
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Eggplants (1)
Lemon Juice
Water
-- Dressing
Garlic
Olive Oil ExtV
Lemon Juice
Salt
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Make   -   (1-1/2 hr - 20 min work)
  1. Pierce skins of EGGPLANTS all over with a skewer. Roast, preferably over a charcoal fire, until the skin is charred and they are cooked through, about 170°F / 77°C in the center.
  2. While the Eggplants are still fairly hot, with the flat side of your prep knife, tap them all over to loosen the skin. Peel carefully from stem end down.
  3. Cut the Eggplants into slices about 1/2 inch thick. Place in a bowl with 2 cups Water and 1 T Lemon Juice or 1 t Citric Acid. Let them sit until thoroughly cooled.
  4. Drain Eggplants in a large strainer, squeezing out as much water as you can.
  5. Chop Eggplants very coarse.
  6. Crush GARLIC and chop fine. Whisk together with Olive Oil, 2 T Lemon Juice and Salt. Mix well with the Eggplant.
  7. Chill in the fridge and serve cold.
NOTES:

  1. Eggplants:

      Select eggplants weighing about 1 pound each, so they will cook through.

  2. Comments:

      The pattern recipe calls for just 1 Tablespoon of Lemon Juice in the Dressing, which is the French ratio. Here in Southern California, we like our dressings more tart, so I have bumped that up to 2 Tablespoons.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
tgv_eggplant1 121017 r 200731 ttc23   -   www.clovegarden.com
©Andrew Grygus - agryg@clovegarden.com - Linking and non-commercial use permitted