Turkish Aubergine Salad Recipe


  • 1 kg. Eggplant (5 pcs. Medium size)
  • 75 ml. Olive oil (1 coffee cup)
  • 30 ml. Milk (2 tablespoons)
  • 2 cloves of Garlic
  • Salt and Pepper

* Rotate the eggplants in the oven, on a fire or barbecue for about half an hour.

* Thoroughly beat 2 cloves of garlic in a mortar with a pinch of salt.

* Beat the milk, olive oil and crushed garlic in a bowl, then pour in a wide and deep dish to put the eggplants.

* When the eggplants are warm, peel them one by one with a knife and put them on the plate with fat milk, press them with a fork and turn them all over the mixture.

* Peel all the eggplants, throw them on the plate, then add a teaspoon of salt and a teaspoon of black pepper, crush all the eggplants with a fork, mix well.

* Put it on a plate and serve it with olive oil.

* Enjoy your meal.

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