Smoky charred eggplant mashed with garlic, lemon and olive oil, mixed with tomato, green pepper and parsley. A vegan, gluten-free Turkish meze.
Ingredients
Instructions
- 1
Prick the eggplants in a few places with a fork. Char them over a gas flame, on a grill or under a 230 °C oven grill for 20-25 minutes, turning occasionally, until the skins blacken and the flesh is soft.
- 2
Peel while hot, remove the stems and drain the flesh in a sieve for 10 minutes to release the bitter juices.
- 3
Roughly mash the eggplant with a knife or wooden spoon and mix with the crushed garlic, lemon juice, olive oil and salt.
- 4
Finely dice the tomato and green pepper and chop the parsley.
- 5
Fold the vegetables and parsley gently into the eggplant, transfer to a plate and serve at room temperature.
Nutrition
Per serving
| Calories | 89 kcal |
|---|---|
| Protein | 1 g |
| Carbs | 8 g |
| Fat | 6 g |
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