Turkish Eggplant Salad

1. Preparation

Preheat your oven to 200°C (400°F).

Wash the eggplants thoroughly and pat them dry with a kitchen towel.

Slice the eggplants in half lengthwise and score the flesh in a diamond pattern, being careful not to cut through the skin.

Peel and finely chop 2 cloves of garlic.

Chop a handful of fresh parsley.

Juice 1 lemon and set aside.

2. Roasting

Place the eggplants cut-side up on a baking sheet lined with parchment paper.

Drizzle the eggplant halves with olive oil and sprinkle with salt.

Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the eggplants are tender and the skin is slightly charred.

Remove the eggplants from the oven and let them cool for a few minutes.

3. Mixing Ingredients

Once the eggplants are cool enough to handle, scoop the flesh into a mixing bowl and discard the skins.

Add the chopped garlic, parsley, and lemon juice to the eggplant flesh.

Season the mixture with salt, pepper, and a pinch of paprika.

Use a fork to mash the ingredients together until you achieve a creamy consistency.

4. Serving

Transfer the eggplant salad to a serving bowl.

Drizzle with extra olive oil and garnish with a sprinkle of paprika or additional chopped parsley if desired.

Serve at room temperature or chilled with pita bread or crackers.