Roasted Eggplant Salad With Yoghurt Recipe

Ingredients:

For the Preparation:
	Salt	1	Tbsp
	Lemon Juice (Fresh)	1	Tbsp
	Flour	1	Tbsp

For the Salad:
	Eggplant (Roasted)	4	Qty
	Strained Yogurt (Heaping)	2	Tbsp
	Olive Oil	1	Half Cup
	Garlic	2	Clove
	Lemon	1	Qty
	Parsley (Finely Chopped)	1	Pinch
	Salt	2	Tsp
	Black Pepper	1	Tsp

For the Presentation:
	Parsley	5	Leaves
	Chili Pepper	1	Tsp (large)
	Butter	1	Tbsp

---

Instructions:

1. After washing the eggplants, make holes in 5-6 places with a toothpick and roast them on the stove until they are soft. If you wish, you can also roast it in an oven heated to 200 degrees.
   
2. Cover the roasted eggplants with cling film and leave to cool for 15 minutes. Peel off the skin of the cooled eggplants without touching the water, or make a slit in the middle of the eggplants with a knife. Take them with the help of a spoon and wait 30 minutes in the salty, floury and lemon water you prepared before and take the bitterness out.
   

   
3. Chop the roasted aubergines that you squeeze out of the water and squeeze well in your palm, put them in a mortar and beat them until the fiber separates. Peel and crush the garlic and add to the eggplants. Add strained yoghurt, chopped parsley, crushed garlic, olive oil, salt, pepper and lemon juice to the mixture and mix until it is well mixed.
   

   

   
4. For the top of your salad, heat the butter and chili peppers without burning them too much. Flatten your salad, which you have taken on a wide salad plate, by shaping it with a fork and let it rest in the refrigerator for 1/2 hour.
   
5. At the presentation stage, drizzle your eggplant salad with red pepper butter sauce and garnish with fresh parsley leaves and lemon slices and serve cold. Bon Appetit!

---

Vegetable Appetizer