Turkish aubergine salad

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 large aubergines (300 g each)
  • 2 Lemons
  • 7-10 Tbsp Salt
  • 100 g Olive oil
  • 2 Garlic cloves
  • 1 Onion
  • 2 Pepperoni
  • 4 Tomatoes
  • 7-10 Tbsp coarse pepper
  • 100 g black olives

Directions

  1. 1

    Clean, wash and dice the aubergines. Blanch briefly in boiling water. Squeeze the lemons, put half of the lemon juice in a bowl. Add salt and approx. 1/2 litre of water and leave the blanched aubergines in it for approx. 10 minutes. In the meantime, pour olive oil into a bowl. Finely chop the garlic or press it through a garlic press. Peel onion and cut into fine cubes.

  2. 2

    Wash and seed the pepperoni and cut into fine strips. Add everything to the olive oil and season with salt and the remaining lemon juice. Wash and slice the tomatoes. Put them on plates. Drain the pickled aubergines well, mix with the sauce and arrange on the tomato slices. Sprinkle with pepper and garnish with black olives

  3. 3

    Plate: Siebers presents

Nutrition Facts

KCAL
290 kcal
CARBS
5 g
FATS
29 g
PROTEINS
2 g