Turkish eggplant salad

Ingredients for 4 servings:

• 2 large eggplants
• 1 pepper, yellow
• 3 tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• Paprika powder
• Cumin powder
• ½ lemon(s), squeezed
• e.g. parsley, fresh
• e.g. peppermint, fresh
• salt and pepper
• olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Patlican Salatasi

Roughly peel the two eggplants, cut them into small cubes, and cover with a plate in a bowl of salted water for at least 20 minutes. Then drain. Finely chop the peppers and place half in a salad bowl. Place the other half in a roasting dish with the eggplants, lightly oiled. Add a chopped garlic clove, the chopped onion, and a pinch of salt. Place the dish in the preheated oven for 30 minutes, stirring frequently. In the meantime, add the chopped parsley, chopped peppermint, lemon juice, and finely diced tomatoes to the salad bowl. Once the eggplants have cooled, stir them in. Season with paprika, salt, pepper, 3 tablespoons of olive oil, and a little cumin.