Gombe – Turkish Barbecued Aubergine, Tomato and Pepper Salad

Tags

alderley edge, bramhall, cheadle, cheshire, chorlton, disley, england, food, Gombe, manchester, marple, Mediterranean, mellor, mezze, summer salad, Turkish barbecued aubergine salad, turkish cuisine, turkish food, turkish food recipe, turkish kitchen, turkish meze, united kingdom, vegetarian, wimslow

This salad is very traditional in Denizli town called Civril. It is typical summer salad when aubergine and tomatoes are ripe and tasty.

It is vegetarian dish and also hot summer days very easy to digest. Locals eat this dish wrapped in “yufka” (flat bread).

Here is step by step pictures how to prepare “Gombe”

Gombe – Turkish Barbecued Aubergine, tomatoes and peppers Salad

Barbecue Aubergine, tomatoes and peppers until they soft and juicy.

Gombe – Turkish Barbecued Aubergine, tomatoes and peppers Salad

Then peel the aubergines

Scoop the inside of the cooked aubergines with spoon

Then peel the red peppers

Gombe – Turkish Barbecued Aubergine, tomatoes and peppers Salad

Then peel the tomatoes

Mash all the peeled aubergine, tomatoes and peppers in a bowl.

Gombe – Turkish Barbecued Aubergine, tomatoes and peppers Salad

Mash all the vegetables until they all blend very well

Gombe – Turkish Barbecued Aubergine, tomatoes and peppers Salad

Gombe – Turkish Barbecued Aubergine, tomatoes and peppers Salad

Then add finely chopped onions

Then add extra virgin olive oil and mix all the ingredients again.

Eat with flat bread wrapping in.

 

Simple Green Bean Salad ( Yesil Fasulye Salatasi)

Tags

Aegean, gherkin, green beans, mediterranean food, summer salad, turkish cuisine, turkish food recipe, vegetarian

This salad is very common in Ege Bolgesi ( Aegean side of Turkey) at summer time when the fresh beans available cheaply and also from bean fields not green houses.

Serves 4

500 gr Fresh Green Beans

1 medium size onion

Green Bean Salad

2 roasted bell papers

2 medium size tomatoes

2 small pickled gherkin

1 tbsp sumac

1/2 juice of lemon

2 tbsp olive oil

salt to taste

50 gr parsley

2 garlic cloves minced

Boil the green beans for 5 minutes then put in cold water and drain.

Cut the roasted papers, onion, tomatoes in chunks and add to the green beans

Another small cup mix with olive oil, lemon juice, sumac, minced garlic and chopped parsley then toss into the green beans salad.

Afiyet Olsun