Can you eat raw eggplant in a salad?

We don't recommend it. First, raw eggplants don't taste good. Second, it might cause nausea and diarrhea.

Why do you soak eggplant in water before cooking?

There are two reasons. 1)To remove the bitterness of eggplants. You won't need it if you know that your eggplants are not bitter. 2) To remove the excessive juice of eggplants, especially if you are planning to fry them. This prevents the eggplants from absorbing too much oil. We don't soak them when grilling.

What is the secret to cooking eggplant?

Make sure you cook them well. This means they should be really soft and creamy when you taste. Under-cooked eggplants don't taste good.

Turkish Eggplant Salad - Patlican Salatasi

Name: Turkish Eggplant Salad Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: Turkish
Ingredients: 6 medium size eggplants; 1 cup cherry tomatoes, diced; 2 tablespoons fresh parsley, chopped; 1 tablespoon pistachios; ¼ cup olive oil; 1 tablespoon lemon juice; 1 teaspoon vinegar; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon sumac; 1 clove garlic, mashed

Turkish Eggplant Salad Recipe

Eggplant salad with tomatoes in a white rectangular dish and two spoons inside it.

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Roasted eggplant salad with a tangy olive oil and vinegar salad dressing and fresh tomato topping.

Author: Zerrin & Yusuf
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 1x
Category: Side Dish
Method: Baking
Cuisine: Turkish
Diet: Vegetarian

Ingredients

Units Scale

Salad:

6 medium size eggplants
1 cup cherry tomatoes, diced
2 tablespoons fresh parsley, chopped
1 tablespoon pistachios

Dressing:

1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sumac
1 clove garlic, mashed

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Instructions

Preheat oven to 375F.
Using a fork, prick the eggplants in a few places randomly.
Place them in a baking sheet and roast for about an hour.
Check if they are tender enough after 40 minutes. This duration might change depending on the size of eggplants.
Peel and chop them roughly.
In a small bowl, whisk all the ingredients for dressing. Pour it over the roasted and chopped eggplants.
Top with diced tomatoes, parsley and pistachios.
Optionally, drizzle extra olive oil over the salad when serving.

Nutrition

Serving Size:
Calories: 233
Sugar: 20.3 g
Sodium: 401 mg
Fat: 11 g
Carbohydrates: 34.5 g
Protein: 6 g
Cholesterol: 0 mg

Find it online: https://www.giverecipe.com/turkish-eggplant-salad-recipe/