- Yield : 2 cups
- Servings : 4 people
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 40m
This eggplant salad is a great addition to any mezze platter and can be used as a dip with meats and chicken kebabs.
- 2 Eggplants
- Half a boiled Potato
- 2-3 Garlic Cloves
- Juice of 1 lemon
- Salt and Pepper
- Extra Virgin Olive Oil
Heat a flat baking tin and roast the eggplants after sticking a knife in it a few times all over. This helps to release the moisture and prevents an explosion. Roast on medium heat for about 25 minutes and keep turning it to uniformly roast all sides. The eggplant looses its moisture, gets cooked and needs to collapse and you should see the skin shrivelling up and coming off.
Set the eggplants aside to cool. Once they are cool and easy to handle, cut the eggplant on the stem side almost right through so that the stem is still attached but the insides are visible, Now cut the eggplant similarly length wise and open up the eggplant on both sides so that the insides are visible. Using a spoon you can scoop all the insides out leaving the skin behind, It is ok if bits of burnt skin come along with the soft flesh. Remove the black seeds and chop up the insides finely.
crush the mashed potato and mix all the ingredients together along with the juice of lemon and olive oil. Add Salt and pepper to taste. Garnish with finely chopped parsley and leave aside for at lease 30 minutes for the ingredients to mix.
1. This salad is also a common mezze in Turkish cuisine.
2. In India this is commonly known as Bharta and is cooked differently in different pahttp://cookingconfidential.in/wp-content/uploads/2014/12/Aubergine-salad-4-150×150.jpgrts of the country – right from just adding onions, yogurt and green chillies to tomatoes and spices in the North Indian version.
3. It is called Melitzanosalata in Greece.