Turkish eggplant salad

Ingredients for 4 servings:

• 1 kg eggplant(s)
• 1 lemon(s)
• 2 cloves garlic
• 2 tbsp tahini
• 4 tbsp olive oil
• ½ bunch parsley
• n. B. Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

vegan

Preheat the oven to 250°C. Line a large baking tray with aluminum foil. Wash the eggplants, place them on the baking tray while still wet, and bake in the hot oven for 45-60 minutes, until they are very soft. Cover the eggplants with a wet kitchen towel and let them rest for 5 minutes. Then place the eggplants on a board, slit one side, and scrape out the flesh with a long knife. Drain off any excess liquid. Finely chop the eggplant flesh, place it in a bowl, and immediately drizzle with lemon juice to prevent it from browning. Peel the garlic, press it through a garlic press, and add it. Mix the tahini thoroughly. Add 2 tablespoons of it to the salad with the olive oil, mix everything well, and season with salt. Wash the parsley, shake it dry, chop the leaves, and stir in. Instead of tahini, you can also add 3 tablespoons of chopped walnuts or 2 peeled, finely diced tomatoes.