Turkish aubergine salad

Name: Turkish aubergine salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 large aubergines (300 g each); 2 Lemons; 7-10 Tbsp Salt; 100 g Olive oil; 2 Garlic cloves; 1 Onion; 2 Pepperoni; 4 Tomatoes; 7-10 Tbsp coarse pepper; 100 g black olives

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 large aubergines (300 g each)
2 Lemons
7-10 Tbsp Salt
100 g Olive oil
2 Garlic cloves
1 Onion
2 Pepperoni
4 Tomatoes
7-10 Tbsp coarse pepper
100 g black olives

Directions

1
Clean, wash and dice the aubergines. Blanch briefly in boiling water. Squeeze the lemons, put half of the lemon juice in a bowl. Add salt and approx. 1/2 litre of water and leave the blanched aubergines in it for approx. 10 minutes. In the meantime, pour olive oil into a bowl. Finely chop the garlic or press it through a garlic press. Peel onion and cut into fine cubes.
2
Wash and seed the pepperoni and cut into fine strips. Add everything to the olive oil and season with salt and the remaining lemon juice. Wash and slice the tomatoes. Put them on plates. Drain the pickled aubergines well, mix with the sauce and arrange on the tomato slices. Sprinkle with pepper and garnish with black olives
3
Plate: Siebers presents