Tuesday, February 12, 2008
PATLICAN SALATASI (eggplant salad)
Low in calories, good source of fiber..
easy to prepare and taste good.
I look for firm, heavy eggplants with smooth skin.
I'll serve with elbow pasta and grilled chicken today.
a handfull of fress parsley(finely chopped)
1 tomato (peeled and chopped)
1-2 scallion (choppod)
1 large garlic glove(crushed)
1 green bell pepper(chopped)
juice of 1 lemon
salt, black pepper, olive oil
Wash the eggplant. Prick with a fork.
Place on the grill and cook until flesh is soft.
Let the eggplant cool. Peel the skin leaving the soft flesh. Slice it and put into the serving dish.
Add scallion, parsley, garlic, tomatoes, bell pepper, salt and mix gently.
To make the dressing, combine the lemon juice, olive oil, pepper and salt.
Drizzle all over the salad and serve. Enjoy..