Köpoğlu Salatası

Köpoğlu Salatası is a refreshing and vibrant Turkish salad that combines roasted eggplant with fresh vegetables, offering a delightful balance of flavors and textures. This low-carb dish is perfect as a light meal or a healthy side, making it an ideal choice for those looking to maintain a balanced diet.

Ingredients

• Eggplant - 200 grams
• Cucumber - 100 grams
• Tomato - 150 grams
• Red bell pepper - 100 grams
• Fresh parsley - 30 grams
• Lemon juice - 2 tablespoons
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Garlic - 1 clove

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 10 minutes to draw out moisture, then rinse and pat dry.
3. Place the eggplant slices on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and roast in the oven for 20 minutes, flipping halfway through until golden brown.
4. While the eggplant is roasting, chop the cucumber, tomato, red bell pepper, and parsley into small pieces.
5. In a mixing bowl, combine the chopped cucumber, tomato, red bell pepper, and parsley.
6. In a small bowl, whisk together the lemon juice, remaining olive oil, minced garlic, salt, and black pepper to create the dressing.
7. Once the eggplant is done roasting, let it cool slightly and then chop it into bite-sized pieces.
8. Add the roasted eggplant to the mixing bowl with the fresh vegetables, pour the dressing over, and toss gently to combine.
9. Serve immediately or refrigerate for 30 minutes to enhance the flavors.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants that may reduce inflammation and promote heart health.

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