Eggplant Salad With Roasted Peppers
(Közlenmiş Biberli Patlıcan Salatası)
1 large eggplant, roasted
1 red Bell pepper, roasted
1 yellow or orange Bell pepper, roasted
Extra virgin olive oil
Peel the eggplant, remove any hard seeds. After draining, cut into small pieces. Then, place the peppers in a paper bag for a few minutes so that you can peel off the skins more easily. Cut them in medium-sized pieces.
Place the roasted eggplant and peppers on a serving platter. Drizzle with the dressing. Serve with Creamy (Strained) Yogurt by the side.
Roasting the Eggplant:
Before putting the eggplant in the oven, make holes in it with a fork so that it will soften and cook better. Place it on an oven tray and roast for about 35 minutes on broil. Then peel it and soak it in 2 cups of water with juice of 1⁄2 lemon to prevent from turning dark. Leave it in the water for about 5 minutes. After draining, cut into small pieces. Alternatively, you can barbecue it until softened.
Roasting Bell Peppers:
Cut off the tops of the peppers. Discard the seeds. Cut each pepper in half. Set the oven to broil (grill), and heat it up. Place the peppers on an oven tray (inner side facing down) and place in the oven. Roast them for about 15 minutes and peel off the skin.
Alternatively, you can barbecue the peppers until softened. Just place the peppers with the outer side facing down on the barbecue.