5 from 32 votes
Turkish Smoky Eggplant Salad
Turkish Smoky Eggplant Salad features eggplants and bell peppers charred over a gas stove for smoky flavor, then peeled and finely chopped. Combined with diced onion, tomato, garlic, and parsley, and dressed with olive oil, sumac, lemon juice, and salt, the salad has a bright, smoky profile with fresh herbs and a lightly tangy seasoning.
Prep Time
15 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
Calories:
230 kcal
Course:
Side Dish, Salad, Appetizer
Cuisine:
Mediterranean, Turkish
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 230
% 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.