Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Thursday, October 05, 2006

Roasted Eggplant Salad with Walnuts

(Cevizli Patlican Salatasi)

Roasted Eggplant Salad with Walnuts
2 large eggplants
1/2 lemon juice
50 ml extra virgin olive oil
1/2 tsp cayenne pepper

1/3 cup walnuts, crumbled

Before putting them in the oven, make holes on the eggplants with a fork so that they will soften and roast better. Then place them on an oven tray and roast for about 25 minutes on broil. Alternatively, you can barbecue them until softened. Then peel them, remove any hard seeds and place in a strainer to drain.

Place the roasted eggplants in an ovenproof dish. Cut into small pieces with a knife. Add the lemon juice, olive oil, cayenne pepper, salt and pepper and toss. Sprinkle the walnuts all over.

Place the dish on the second rack from the top in the oven. Grill for about 4 minutes until walnuts become lightly roasted.

Serve immediately with any kind of barbecue or meat dishes.

Makes 4 servings.

Meal Ideas:
- Adana Kebab, Side Salad for Kebabs and Sweet Butternut Squash.



At 2:52 PM, Anonymous Anonymous said...

Hi there -- how much lemon juice? You just wrote 1/2 lemon juice. Tsp? Tbsp? 1/2 a lemon? Thanks, looks delicious...

At 3:26 PM, Anonymous Anonymous said...

Broil for 25 minutes?! they will burn.

At 4:36 PM, Blogger Binnur said...

Thank you. It's juice from half a lemon, probably around 1-2 tbsp. You
can taste first then if you like add more:)

At 4:36 PM, Blogger Binnur said...

If you think so, roast it for a less amount of time:)

At 3:45 PM, Anonymous Anonymous said...

hi, it is really nice but i feel it is same to arabic babaganoug salad(lebanse salad ) but it have walnuts garnish any way it nice.

At 7:24 AM, Anonymous Anonymous said...

For the previous comment:
Babaganus is a Turkish meze, not a Lebanese salad, comes to you from the Ottoman influence onto the Middle East

have a nice day :-)


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