Közlenmiş Patlıcan Salatası (Smoky Aubergine, Yoghurt and Walnut)
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Ingredients
- 2 aubergines
- 200 g greek yoghurt
- 1 garlic cloves
- 40 g walnuts, roughly chopped
- 2 tbsp olive oil
- 1 lemon, juiced
- 4 flatbreads
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 421 kcal
- Protein
- 11.5 g
- Carbohydrate
- 39.9 g
- of which sugars
- 8.1 g
- Fat
- 21.9 g
- of which saturates
- 5.6 g
- Fibre
- 7.6 g
- Salt
- 0.84 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Prick the aubergines a few times with a fork and char them directly over a gas flame, under a hot grill, or in a 220C (200C fan, gas 7) oven for 30-35 minutes, turning occasionally, until the skin is blackened and the flesh is completely soft.
- 2
Leave to cool slightly, then split the aubergines open and scoop the smoky flesh into a bowl, discarding the skin.
- 3
Crush the garlic clove into the greek yoghurt, then fold this through the aubergine flesh with half the lemon juice; season with salt and black pepper.
- 4
Spoon onto a plate, scatter with the walnuts and flat-leaf parsley, and drizzle with the olive oil and remaining lemon juice.
- 5
Warm the flatbreads and serve alongside for scooping up the salad.
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