How to make
The eggplants are washed, their stalks removed and without peeling, cut them lengthwise into strips.
The strips are salted and left in a colander to release their bitter juice for about 30 minutes.
After that, the eggplant is rinsed with cold water, two or three strips are taken, rolled up and carefully squeezed out of the water.
The eggplant strips are grilled on a grill pan or grill, having previously been brushed with olive oil or oil.
Transfer the roasted eggplants into a bowl.
In another small bowl, mix the olive oil, lemon juice and pressed garlic cloves.
Pour the mixture over the eggplants and mix carefully.
Leave them to flavor for 5 minutes, then serve them sprinkled with crumbled white cheese and finely chopped parsley.
Enjoy this delicious eggplant salad.
The Turkish Eggplant Salad is ready.
