Abou Ganouje is a traditional Turkish salad similar to ratatouille, with a chunky mixture of eggplant, green peppers, tomatoes, and onions.
Compared to the tamely spiced ratatouille, however, abou ganouje is exuberantly seasoned with warm cumin and fiery chili powder.
Allow this salad to rest for about an hour before serving to help blend flavors. (It's even better the next day.) Serve with warm pita bread.
Cuisine: Turkish
Prep Time: 10 Minutes
Cooking Time: 20 Minutes
Yield: 6 Servings
Source: EthnicGrocer
Ingredients
2 Eggplants, medium-sized, halved lengthwise1 Green bell pepper, diced
3 Tomatoes, diced
1 Onion, diced
1-1/2 teaspoon(s) Lemon juice
2 teaspoons Garlic, minced
1/2 teaspoon(s) Chili powder
1 teaspoon(s) Cumin, ground
1 tablespoon(s) Parsley, fresh, chopped
Sea salt to taste
Pepper to taste
3 tablespoon(s) Extra-virgin olive oil
Directions
1. Preheat the oven to 350ºF.
2. Place eggplants in a sheet pan and cook until they are soft (about 20 minutes). Reserve and cool.
3. Cut eggplants in half and scoop out the pulp. Chop in small pieces and combine with bell pepper, tomatoes, and onions.
4. Combine lemon juice, garlic, chili, cumin, parsley, salt, and pepper in a bowl. Slowly whisk in the olive oil.
5. Pour dressing over vegetables and toss well. Garnish with additional chopped parsley.
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