Halal Low Carb Turkish Eggplant Salad (Patlıcan) Recipe

• 2 large eggplants
• 2 tomatoes, diced
• 1 cucumber, diced
• 1 small red onion, thinly sliced
• 3 garlic cloves, minced
• ¼ cup olive oil
• Juice of 1 lemon
• 2 tbsp fresh parsley and mint, chopped
• Salt, black pepper, and optional chili flakes

1. 1Roast whole eggplants over open flame or at 425°F for 25 minutes until charred and soft. Cool, peel skin, and chop flesh.
2. 2Mix eggplant with tomatoes, cucumber, onion, garlic, herbs, olive oil, and lemon juice.
3. 3Season well and let sit 10-15 minutes for flavors to develop. Serve chilled or at room temperature.

Nutrition values are estimates.