Turkish Eggplant Salad (Patlıcan Salatası)

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Prick the eggplants with a fork in several places and place them on a baking sheet.

3. 3

   Roast the eggplants in the oven for about 30-40 minutes, or until the skin is charred and the flesh is soft.

4. 4

   Remove the eggplants from the oven and let them cool.

5. 5

   Once cooled, peel the skin off the eggplants and chop the flesh into small pieces.

6. 6

   Dice the tomatoes and onion into small pieces.

7. 7

   In a large bowl, combine the chopped eggplant, tomatoes, and onion.

8. 8

   Add the olive oil, lemon juice, and paprika to the bowl.

9. 9

   Season with salt and pepper to taste.

10. 10

    Mix everything well until all ingredients are combined.

11. 11

    Transfer the salad to a serving dish and garnish with fresh parsley.

12. 12

    Serve the salad at room temperature or chilled.