Salad with yogurt and roasted eggplant
This is a nice salad, which you can often find on Turkish menus. Usually it serves as a starter, but in these summer days it will perfectly serve as a complete meal. Given that it contains baked eggplant is a lot of sunburn and you can serve as a complete meal with a piece of toast, of course if you do not have enough you can always serve a piece of meat along with it. You can adjust the measures to suit your needs, depending on what amount you need. I hope you like it.
It needs
-
about 600 g of eggplant
2 medium-sized tomatoes
2 cucumbers of medium size
1 head of red or purple onion
250 ml of Greek yogurt
1 lemon juice
about 50 ml of olive oil
a few leaf of fresh nano, a little dill / peacock
are also tabasco sauce if you love hot
Preparation
Eat the eggplant in the oven, unglazed in a piece. Cool it and take it off. You can do this the day before. I would bake it in the evening so that the next day's food is fast
Get rid of the cockpit with a fork.
Slice cucumber, tomatoes and onion on small cubes.
Put eggplant, chopped vegetables in the bowl, add lemon juice, olive oil, salt and if you like a bit of hot add tomato sauce, add finely chopped nana and dill and mix everything.
Sprinkle the salad in a carpet or bowl and sprinkle with a little bit of olive or pumpkin oil.
That would be it, serve with a bit of toast and enjoy. Until cooking
