Eggplant Salad with Walnuts
Sample Dishes from Turkish Cuisine
Eggplant Salad with Walnuts (Cevizli Patlıcan Salatası )
| Ingredients | Measure | Amount |
| Eggplant | 3 medium size | 600 gr |
| Green Pepper | 5 large size | 100 gr |
| Walnuts (chopped) | 1/2 cup | 50 gr |
| Garlic | 3 clove | 10 gr |
| Parsley | 1/3 bunch | 20 gr |
| Yogurt | 1 1/2 cup | 330 gr |
| Olive Oil | 3 tablespoon | 30 gr |
| Vinegar | 2 tablespoon | 20 gr |
| Salt | 1 1/3 teaspoon | 8 gr |
| Black Pepper | 1/2 teaspoon | 1 gr |
Preparation
Cook eggplant
and green peppers as instructed in "Tahinli Patlıcan Salatası" (Eggplant Sauce
with Tahin). Remove from heat; cool. Peel outer skin of eggplant and peppers.
Remove seeds of peppers. Mince eggplant and peppers. Pound walnuts in a mortar.
Combine with crushed garlic and remaining ingredients except parsley; mix well.
Spoon in a serving dish. Garnish with parsley. Chill and seıve.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 152 cal |
| Protein | 4,4 g |
| Fat | 11,5 g |
| Carbohydrates | 10 g |
| Calcium | 89 mg |
| Iron | 1,08 mg |
| Phosphorus | 112 mg |
| Zinc | 1 mg |
| Sodium | 554 mg |
| Vitamin A | 247 iu |
| Thiamine | 0,11 mg |
| Riboflavin | 0,17 mg |
| Niacin | 0,72 mg |
| Vitamin C | 20 mg |
| Cholesterol | 7 mg |
Regional Characteristics:
This recipe is
from Gaziantep.