EGGPLANT SALAD (Turkish, Vegan)


 


 




Ingredients  ( 4 servings )


4 medium Italian eggplants      4 tbsp extra virgin olive oil


8 tbsp freshly squeezed lemon juice     6 cloves of garlic


Salt





Instructions


1.  Wash and dry the eggplants. Poke with a fork to open up small holes. Do not cut the stem off. Do not peel. Do not chop.


2.  The traditional recipe calls for grilling the whole eggplants on a charcoal grill. Use this option if you can and barbeque the whole eggplants until they are soft.


3.  If charcoal grilling is not an option, preheat the oven to 390 degrees F (200 degrees C).


4.  Place the eggplants on an over tray. Cook on the middle grid for about 15 minutes.


5.  Turn the eggplants over and cook for another 15-20 minutes until soft.


6.  Put the eggplants in a bowl and cover with stretch film. Wait for about 10 minutes. Sweating will make the peeling easier.


7.  Hold the eggplants from the stem and peel while they are still hot. Discard the stem.


8.  Let the eggplants cool.


9.  Meanwhile chop or grate the garlic finely.


10.  Chop the eggplants into ½ inch (1 cm) pieces. Discard the seedy parts (do not use the varieties that have too many seeds).  Place them in a bowl.


11.  Add the garlic, olive oil, lemon and salt.


12.  Mash the chunks as much as you can (or want) with a fork and mix well with swift movements for a couple of minutes.


13.  Taste and adjust the oil/lemon/salt balance to taste.

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