A cool meze of roasted eggplant, garlic, lemon, and olive oil, lightly smoky and especially welcome on summer tables.
10 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Roast the eggplants over an open flame or in the oven.
Peel them, chop them, and mash lightly.
Add the garlic, olive oil, lemon juice, and salt, then mix.
Garnish with parsley and serve cold.
Salatayı servis tabağına alıp sos parlakken sofraya çıkarın.
💡 Tip: Let the roasted eggplant drain for a minute before mixing, that keeps the salad smoky without becoming watery.
🍽️ Serving suggestion: Serve as a meze with bread or grilled meat.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~90
kcal calories
2
g protein
8
g carbs
6
g fat
12.2g
Sugar
10.3g
Fiber
1170mg
Sodium
1.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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