Biberiyeli patates salatası

Malzemeler

  • 1 kg yeni/taze kirmizi patates
  • 2 kırmızı soğan, piyazlık doğranmış
  • 3 adet yeşil biber
  • 1 çay kaşığı biberiye
  • Bir tutam kıyılmış maydanoz
  • Tuz
  • Karabiber
  • Zeytinyağ

Hazırlanışı

Dörde bölünmüş patatesleri, doğranmış biberleri, kırmızı soğanları, tuz, karabiber ve kuru biberiyeyi karıştırma kabına alın. Üzerlerine hafif zeytinyağ gezdirip yine hafif yağlanmış tepsiye üst üste gelmeyecek şekilde yayip yerleştirin. Önceden 180 C ısıtılmış fırında kızarıncaya dek pişirin. Ilıyınca servis tabağına alıp kıyılmış maydanoz serpin soğumadan hemen servis edin.

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Rosemary roasted red potatoes

Ingredients

  • 2 pounds new potatoes, quartered
  • 2 red onions, sliced
  • 2 cubanella green peppers, diced
  • 1 tsp dry rosemary
  • Salt
  • Black pepper
  • Olive oil
  • ½ bunch fresh parsley, chopped

Preparation

Combine red potatoes, sliced red onions, diced green peppers, salt, pepper and rosemary in a medium mixing bowl and spread that evenly as a layer on lightly greased oven tray. Drizzle over some olive oil and bake in 350 F pre-heated oven until golden brown.

Take already cooked veggie mixture on a platter and sprinkle chopped fresh parsley on top. Serve it as a side dish or salad.

Roasted eggplant salad with garlic yogurt

Ingredients

  • 4 Japanese eggplants, roasted
  • 3 cubanella peppers, roasted
  • 1 cup plain yogurt
  • ½ cup sour cream
  • 2 cloves garlic, minced
  • Salt

Preparation

Peel and dice up roasted eggplants and green peppers as petite as you can. Whisk plain yogurt, salt and sour cream in medium bowl until smooth. Combine petite diced eggplants, peppers, minced garlic in another bowl. Pour yogurt mixture over eggplant mixture. Stir it with a spoon. We serve it as salad in Turkey.