Eggplant Salad with Sesame Oil


  • 3 medium size eggplants
  • 1/3 cup sesame oil
  • 2 garlic cloves
  • 3 tbsp olive oil
  • Juice of half lemon
  • 10-15 stems of parsley
  • 1 tsp salt
  • 1 tsp flaked red pepper

Make some small holes in eggplants by knifepoint.

Place them into the oven which is preheated to 374 F. Bake them for about 25-30 minutes.

Then make a cut in the middle of the eggplant lengthwise. Remove the inner side of it by a spoon. Pour lemon juice on it to prevent it darkens.

Transfer those removed parts of the eggplants into a mixing bowl. Add mashed garlic and chopped parsley on it.

Whisk the mixture of sesame oil, lemon juice, olive oil, salt and flaked red pepper in another bowl.

Pour this mixture onto the eggplant mixture. Mix it until turns into homogenous.

Transfer the salad into a service plate, firm its shape and serve.

ENJOY YOUR MEAL

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