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.

Comments

Post a Comment

Popular posts from this blog

ARUGULA SALAD WITH ALMONDS (New American, Vegan, Vegetarian)

Image
    Ingredients  ( 4 servings ) 5 oz (150 gr) baby arugula     1/3 cup dry-toasted sliced almonds 1/3 cup freshly grated parmesan or vegan parmesan     4 tbsp extra virgin olive oil 2 tblsp balsamic red or red wine vinegar     Salt, black pepper   Instructions 1.   Rinse and drain the baby arugula. Use a salad spinner if you have one to dry. Set aside in a salad bowl. 2. Heat a pan over medium heat. Dry toast the sliced almonds, stirring constantly. Set aside. 3. Whisk together the olive oil, vinegar, salt and black pepper or prepare your favorite vinaigrette.   Do not pour all of the sauce over the spinach. Add slowly in small quantities just enough to coat the leaves. Toss. 4. Add the toasted almonds. Toss or mix once of twice. 5. Sprinkle with freshly granted parmesan or vegan parmesan and serve.   NOTES:   I would recommend adding the toasted almonds just before serv...
Read more

ROOT CELERY IN OLIVE OIL (Turkish, Vegan)

Image
  Ingredients ( 2 servings ) 2 small root celery     1 medium onion     1 medium potato 1 medium carrot     2 tbsp olive oil     ¾ cup hot water 1 tbsp lemon juice     Salt Optional: ¾ cup orange juice (no pulp) instead of water     Optional: Root celery leaves   Instructions 1.     Peel, wash and roughly chop the potato and carrot into 1 inch (2.5 cm) pieces. Set aside in a water-filled bowl. 2. Halve the onion and slice finely into semi-circles. 3. Peel and chop the root celery roughly into 1 inch (2.5 cm) pieces. If you will not start the cooking immediately rub with lemon juice to avoid oxidation. 4. Heat the oil in a pan and add the sliced onion. Sauté for about 5 minutes over medium heat until the onions are transparent. 5. Add the chopped potato and carrot. Sauté for a minute. 6. Add the chopped celery root, lemon juice and hot water (or oran...
Read more

OVEN ROASTED BABY ZUCCHINI (Turkish, Vegan, Vegetarian)

Image
  Ingredients  ( 4 servings ) 8 oz (225 gr) baby zucchini     2 tbsp extra virgin olive oil (or more) 3 tbsp bread crumbs     3 tbsp freshly grated parmesan or vegan parmesan  1 tbsp minced parsley     1 clove of garlic, minced finely Salt and black pepper   Instructions 1.   Preheat the oven to 400 degrees F (200 degrees C). 2.   Wash and dry the zucchini. 3.   Brush an ovenproof shallow dish or oven tray lightly with olive oil. 4.   Cut the zucchini in half lengthwise and place on the dish or tray, cut side up. 5.   Brush the zucchini lightly with olive oil. 6.   Sprinkle lightly with salt and pepper. 7.   Mix together the breadcrumbs, parmesan cheese, garlic and parsley. 8.   Spread the mixture over the zucchini and drizzle with a little more olive oil. 9.   Roast the zucchini halves for about 5 minutes or until the zucchi...
Read more