Turkish Eggplant & Pepper Salad With Walnuts & Yogurt

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 1/2 lbs globe eggplants
• 3 tablespoons lemon juice
• 1 large green bell pepper
• 1 jalapeno chile
• 1 -2 garlic clove, minced
• to a paste with salt
• 2 tablespoons extra virgin olive oil
• 1/3 cup finely ground toasted walnuts
• 1/2 cup drained yogurt (see box)
• fresh ground black pepper
• wine vinegar

Recipe

• 1 wrap eggplant in a double layer of aluminum foil, sealing the package well. set package directly over a medium gas flame or a charcoal fire, turning occasionally until eggplant is tender, about 25 minutes. you can also bake the eggplant unwrapped on a baking sheet in a moderately hot oven, about 400 degrees, pricking it first to prevent bursting, but it will not have the desirable smoky taste.
• 2 carefully unwrap the foil package, and when eggplant is cool enough to handle, remove the charred black skin. scrape flesh into a bowl and add cold water to cover. add lemon juice and let stand 30 minutes to keep the eggplant from darkening. drain eggplant and squeeze dry.
• 3 over a gas flame or charcoal fire, or under a broiler, cook green pepper and chile until blackened and blistered all over. set aside until cool enough to handle. remove the skins, ribs and seeds. mince the green pepper and chile.
• 4 put the eggplant, green pepper, chile and garlic in a mortar and pound to a paste. alternatively, mince to a paste by hand. stir in the olive oil, walnuts and yogurt. season to taste with salt, pepper and wine vinegar. let stand at room temperature for a couple of hours to blend flavors, or refrigerate for longer keeping.
• 5 makes 2-2 1/2 cups.