Roasted Eggplant Potato Salad

Hello Dear Friends,

Plenty of recipes are coming this week :) Especially in Kitchen Secrets, there will be recipes you can try for the upcoming new year and lists from which you can choose recipes for your table.

Roasted aubergine potato salad is an amazing flavor. It has a little bit of everything I love and you almost get the taste of kumpir while you eat it.

You can also make this recipe in a tart mold if you want. Definitely try to rest it for 1 night, but if you are going to serve it on the same day, let it rest for a minimum of 4 hours so that the flavor can be well established.

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Ingredients for Roasted Eggplant Potato Salad Recipe

For the potato mix:

• 1 kilo of potatoes
• 3 tablespoon of olive oil
• 1 pinch of chopped dill
• salt

For the eggplant layer:

• 1 jar of roasted eggplant
• 3 roasted capia peppers
• 4-5 pickled gherkins
• 1 cup of boiled corn kernels
• 2 cloves of garlic
• 5 tablespoon of yoghurt
• 2 tablespoons of mayonnaise
• salt

For service:

• walnut
• Red pepper
• olive oil

Fabrication:

1. Boil the potatoes in plenty of water. Rinse the boiled potatoes, peel the skins and put them in a deep bowl.
2. Add salt, olive oil and dill and mash. Spread the puree you have prepared on a medium-sized debt.
3. Chop the roasted capia pepper and pickled gherkins. Mix the roasted eggplant, yogurt, mayonnaise, corn, crushed garlic and salt.
4. Spread it on the mashed potatoes and leave it in the refrigerator for 4-5 hours.
5. Before serving, sauté the walnuts, olive oil and chili pepper, pour over the salad and serve.