Turkish Eggplant Salsa
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Turkish Eggplant Salsa
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This smoky eggplant dip made with tomatoes and red peppers can be served hot, cold or room temperature.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (minced)
- 4 cups eggplant no need to peel, cubed
- 1 teaspoon salt
- 1 cup red bell pepper (diced)
- 15 ounces diced tomatoes (fresh or canned)
- 2 teaspoons cumin
- 1 teaspoon sugar
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper optional
- 2 tablespoons lemon juice
- parsley optional garnish, minced
Instructions
- Heat olive oil in a medium sauce pot over medium-high heat then sauté garlic until fragrant, about 30 seconds. Add eggplant and salt to the pot and fry until eggplant starts to soften, about 5-6 minutes, stirring occasionally.
- Add peppers to the pan and continue to sauté until softened, about 3-4 minutes. Pour in diced tomatoes and all remaining ingredients to the pan and increase heat to high. Bring pan to a boil then reduce heat to low and simmer until vegetables are soft and flavors develop, about 30 minutes.
- Sprinkle with minced parsley to serve.
Notes
- Can be served warm, room temperature or chilled. Delicious with pita bread or on its own as a side dish.
Nutrition Information
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Serving
1g
Calories
60kcal
(3%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
3.6g
(6%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
3.1g
(18%)
Sodium
298mg
(12%)
Fiber
2.2g
(9%)
Sugar
3.8g
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 60kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 3.6g | 6% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 3.1g | 18% |
| Sodium | 298mg | 12% |
| Fiber | 2.2g | 9% |
| Sugar | 3.8g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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