Eggplant Salad(Turkey)
A smoky, creamy eggplant salad with tangy lemon, garlic, fresh herbs, and olives, perfect as a light appetizer or side dish for Mediterranean-inspired meals.
Ingredients
Instructions
- Prick the eggplant in several places with a toothpick.
- Place the eggplant on a rack in a 400°F oven.
- Cook for 1 1/2 hours, turning once.
- Pour corn oil into a small porcelain bowl or platter.
- When the eggplant is cooked, peel it while hot and mash it finely in small sections on a wooden board.
- Immerse the mashed eggplant in the oil and add lemon juice to prevent darkening.
- Add yogurt, minced garlic, and salt; mix well.
- Smooth the top of the salad and garnish with sliced tomato, black olives, and parsley.
Nutrition & Diet Analysis (per serving)
430
kcal
22% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).