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Turkish · Starter
Eggplant Salad with Tomato and Fennel
Boiled eggplant whisked into a creamy, almost guacamole-like base with garlic, lemon and pomegranate molasses, then tossed with fresh tomato, cilantro, green pepper and fennel. Finish with Urfa pepper.
- YieldServes 6
- Hands-on25 min
- Total59 min
- Difficulty
Ingredients
- 2¾ tspkosher salt, divided, plus more to taste
- 680 geggplant, 1 large globe or 4 to 5 long, narrow ones
- 1 tspgarlic, finely chopped
- 2 tbsplemon juice, freshly squeezed
- ¼ cupextra-virgin olive oil
- 1 tbsppomegranate molasses
- 2ripe tomatoes, beefsteak or heirloom, diced small
- 1 cupfresh cilantro leaves, chopped
- ½ cupgreen onions, finely chopped, mostly the white part
- 1green bell pepper, small, cored and diced small
- ½ cupfennel bulb, finely chopped, about 1/2 bulb
- 2 tspUrfa pepper flakes, for garnish
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