Fatma Barut: eggplant salad

Name: Fatma Barut: eggplant salad
Ingredients: 2 large eggplant (about 1kg in total); 1/3 cup (80ml) extra virgin olive oil; ½ cup dill, finely chopped, plus extra sprigs to serve; ½ cup flat-leaf parsley leaves, finely chopped, plus extra small leaves to serve; 2 spring onions, finely chopped; Natural yoghurt & pomegranate arils & warmed flatbread, to serve

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Servings: 4

Author : delicious. team

eggplant salad charred

Ingredients

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2 large eggplant (about 1kg in total)1/3 cup (80 milliliters) extra virgin olive oil½ cup dill, finely chopped, plus extra sprigs to serve½ cup flat-leaf parsley leaves, finely chopped, plus extra small leaves to serve2 spring onions, finely choppedNatural yoghurt & pomegranate arils & warmed flatbread, to serve

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Instructions

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Step 1

Cook eggplant on an open flame, turning regularly using tongs, for 10-12 minutes until skin blackens and flesh is tender. Set aside to cool briefly, then halve and scoop out flesh, discarding the skin and stems. Place on a chopping board and finely chop. Scrape into a bowl and season well. Add oil, dill, parsley and spring onion and stir to combine.

Step 2

Spoon eggplant mixture into a serving bowl, drizzle with yoghurt and scatter with pomegranate arils and extra herbs. Serve with warm flatbread.