This dish is turned me on to Turkish cookery called "Patlican salatasi' it taste delicious. I personally love eating this dish with grilled fish, kebobs and hot steamed saffron rice. So I had to try to replicate this eggplant salad dish. The taste is pungent, smoky, tangy and more pleasing in texture. Serve for 4 persons!
Ingredients:
750g eggplants
2 green sweet peppers
1½ lemon juice
7 pitted black olives, chopped
10 pcs cherry tomatoes
1 small white onion chopped coarsely
8 tbsp pure olive oil
1 tbsp freshly chopped parsley
salt and pepper to taste
Preparation:
Ingredients:
750g eggplants
2 green sweet peppers
1½ lemon juice
7 pitted black olives, chopped
10 pcs cherry tomatoes
1 small white onion chopped coarsely
8 tbsp pure olive oil
1 tbsp freshly chopped parsley
salt and pepper to taste
Preparation:
1. Prepare and heat a charcoal barbecue. Wash the eggplants and sweet peppers and grill. Turning a couple of times until they are burnt outside and tender inside.
2. Place in a bowl while still hot, cover with plastic wrap until they are cool enough to hold.
3. Then peel off all the skin, cut the steam of the eggplants and deseed the sweet bell peppers.
4. Put immediately in the mixing bowl and mash it with a fork.
5. Add the onion, salt and pepper to taste, olive oil, lemon juice, mix well.
6. Add the chopped pitted black olives, tomatoes and parsley, stir gently and blend all ingredients. Do not over mix. Arrange on a serving dish and decorate with black olives (cut into halves) and spring parsley.
