Turkish Eggplant Salad – Rainer Strobel

Preheat the oven to 200 degrees (hot air 180 degrees, gas mark 3).

Prick the melanzane a few times with a fork. Put them together with the peppers in an ovenproof dish and cook them in the oven until they are soft – depending on the type of vegetable and its size in about thirty to forty-five minutes. The melanzane take the longest time, the peppers are removed from the oven as soon as you see that you can skin them well.

Then remove the skin from the melanzane and cut off the flesh. Peel and cut the peppers as well, peel, seed and cut the pepper.

Mix garlic with melanzane and peppers, seasoning with pepper, salt, cumin and juice of one lemon.

Mix the fresh finely chopped mint together with the yogurt underneath and leave the leaf salad in the refrigerator for at least an hour. Before serving, season again and drizzle with olive oil.

It goes very well with fresh pita bread.

Tip: Use a normal or light yogurt as needed!

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