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Turkish Eggplant Salsa

This smoky eggplant dip made with tomatoes and red peppers can be served hot, cold or room temperature. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 60 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic (minced)
  • 4 cups cubed eggplant ((no need to peel))
  • 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 (optional)
  • 2 tablespoons lemon juice
  • minced parsley (optional garnish)

Instructions

    Cup of Yum
  1. 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.
  2. 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. 
  3. 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

Serving 1g Calories 60kcal (3%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 3.6g (6%) Saturated Fat 0.5g (3%) Polyunsaturated Fat 3.1g Sodium 298mg (12%) Fiber 2.2g (9%) Sugar 3.8g (8%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 60

% 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.