Eggplant Salad

Sample Dishes from Turkish Cuisine

Eggplant Salad (Patlıcan Salatası)

Ingredients	Measure	Amount
Eggplant	3 medium size	600 gr
Onion	1 large size	100 gr
Olive Oil	1/2 cup	100 gr
Garlic	2 clove	6 gr
Tomatoe	4 small size	400 gr
Green Pepper	5 large size	100 gr
Parsley	1/3 bunch	20 gr
Lemon juice	3 tablespoon	30 gr
Salt	1 2/3 teaspoon	10 gr
Black Pepper	1/2 teaspoon	1 gr
Red pepper	1/2 teaspoon	1 gr

Preparation

Cook eggplants as instructed in "Tahinli Patlıcan Salatası" (Eggplant Sauce with Tahin). Remove from heat; cool. Peel outer skin of eggplant. Remove stems and mince. Set aside. Saute fınely chopped onion in olive oil for 4-5 minutes in a covered saucepan, stirnng occasionally. Add minced eggplant; mix well. Saute for 1-2 minutes. Remove from heat. Keep covered. Remove stems and seeds of peppers. Cut into thin ıings or dice. Cut tomatoes into cubes. Mince parsley and garlic. Stir all vegetables in eggplant; mix well. Add lemon juice, salt and spices; blend thoroughly. Place in a serving dish. Garnish with parsley. Serve warm or cold.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy	195 cal
Protein	2,3 g
Fat	17,1 g
Carbohydrates	10,6 g
Calcium	28 mg
Iron	1,33 mg
Phosphorus	52 mg
Zinc	1 mg
Sodium	660 mg
Vitamin A	820 iu
Thiamine	0,10 mg
Riboflavin	0,09 mg
Niacin	1,11 mg
Vitamin C	43 mg
Cholesterol	0 mg

Regional Characteristics:

It is often prepared in Marmara Region. In Gaziantep province barbecued or broiled eggplant is minced and used as fılling in "Lahmacun". This plain eggplant purı is called "Söyürme". Yogurt or diced tomatoes, peppers, onions are added to eggplant purı and served as a side dish. Vinegar is substituted for lemon juice in the above recipe.