Turkish Smoky Eggplant Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
230 kcal
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Cuisine
Mediterranean, Turkish
Turkish Smoky Eggplant Salad
Description
The recipe uses whole eggplants and red and green bell peppers charred directly on the stovetop over medium-high heat until evenly blackened, infusing the vegetables with a distinct smoky aroma. After sweating covered to cool and loosen skins, the vegetables are peeled and finely chopped to form the salad's base. Freshly diced onion, tomato, minced garlic, and chopped parsley add layers of freshness and texture.
Olive oil, sumac spice, lemon juice, and kosher salt are combined to dress the salad, balancing the smoky taste with acidity and herbaceous notes. The preparation requires attention to size and type of eggplant—medium-sized Italian or globe eggplants work best due to flesh quantity and cooking time.
This salad complements a variety of dishes and adds a smoky, herbal element to a meal. Leftovers store covered in the refrigerator for a few days and benefit from a fresh drizzle of olive oil before serving. To add heat, a pinch of cayenne pepper can be stirred in.
Ingredients
- 2 large eggplant see notes
- 2 bell pepper red
- 1 green bell pepper
- 1 yellow onion finely diced
- 1 large tomato finely diced
- 2 cloves garlic minced
- 1/2 cup parsley chopped, fresh
- 1/4 cup olive oil divided
- 2 tsp sumac
- 1 lemon juice of
- 1 tsp kosher salt
Instructions
- Pierce the eggplants a few times using a fork. Turn on the gas stove to medium high and place the eggplant directly on the range. You can have 2 ranges on at the same time to char both eggplants at the same time. Char the eggplant for about 20 minutes, flipping every 5 minutes for all parts to cook evenly. This would take about 20 minutes, depending on the size of the eggplant.
- Place the red and green bell peppers on the stove as well to char. This would take about 15 minutes. Flip occasionally so they char evenly.
- Place the charred eggplants and peppers in a bowl and cover with a plastic wrap. Let them sit for 15 minutes so they sweat and are no longer hot.
- Gently peel the eggplants and peppers. You can do so on a board wearing cooking gloves or under running cold water.
- Finely chop the peeled eggplants and peppers and add them to a bowl followed by the chopped onion, tomato, garlic and parsley.
- Add 2 tbsp of the olive oil, sumac, lemon juice and salt. Stir to combine.
- Transfer to a serving platter and top with the rest of the olive oil.
Notes
- Use medium-sized Italian or globe eggplants for proper charring; avoid large or Asian varieties with insufficient flesh.
- If stovetop charring is not practical, roasting eggplants in the oven is an alternative copper method.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, stirring and drizzling with olive oil before eating to refresh flavor and texture.
- A pinch of cayenne pepper can be added to introduce a subtle spiciness if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 598mg | 25% |
| Potassium | 935mg | 20% |
| Fiber | 11g | 44% |
| Sugar | 14g | 28% |
| Vitamin A | 3043IU | 61% |
| Vitamin C | 138mg | 153% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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