Patlican Ezmesi - Turkish Eggplant Salad

Eggplant Salad Recipe

1 large eggplant

2 Tbsp. Olive oil

1 lemon

4 cloves garlic, minced

1/4 c. labneh

2 tsp. lemon juice

Salt and pepper to taste

Fresh dill, minced

Preheat the oven to 450*

Brush the eggplant with olive oil and sprinkle with salt. Place on a pan in the oven for 25-40 minutes or until it's a dark golden on top. Remove from the oven and set aside until cool enough to handle. 

Combine the garlic, lemon juice, labneh, salt and pepper, and fresh dill. 

Scrape the eggplant from the skin and discard. Chop fine and add to the labneh mixture. Stir to combine. Taste and adjust lemon juice and salt and adjust as needed. 

Serve with flatbread and more fresh dill.