Eggplant Salad with Yoghurt
By Chef Duygu Okcu | From: Turkey
3-4 eggplants (you should have +/-250 grams of eggplant after roast and peel)
400 grams of strained yoghurt
40 cc olive oil
3-4 garlic cloves
Serves 4 people
Pre-heat oven to 200 degrees Celsius
Wash the eggplants and open some holes on them using a fork (this will help the roasting)
Put the egg plants to the oven tray, roast for 35-40 minutes (no oil, no salt at this step)
When the eggplants are roasted, peel them and cut/mash into small pieces
Add olive oil and salt into the eggplant-mash and leave for cooling down.
Crush the garlics, add into the yoghurt and stir until they are homogenously spread.
Mix all ingredients together
Goes best with: Rakı (aka Lion’s Milk)