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Turkish Smoky Eggplant Salad
This Turkish eggplant salad is uniquely delicious. Charred eggplant and bell peppers are combined with tomatoes, herbs and spices for a delightful convergence of flavors. Like other Mediterranean salads, key ingredients include olive oil, lemon juice and sumac.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 230 kcal
Course:
Side Dish , Salad , Appetizer
Cuisine:
Mediterranean , Turkish
Ingredients
- 2 large eggplants see notes
- 2 red bell peppers
- 1 green bell pepper
- 1 yellow onion finely diced
- 1 large tomato finely diced
- 2 cloves garlic minced
- 1/2 cup fresh parsley chopped
- 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
- The eggplants are going to be charred on the stove top therefore make sure they're not too large otherwise they won't cook completely. Italian eggplants work best for this recipe. If using globe eggplants, make sure they are not too large. Chinese or Japanese eggplants won't work for this recipe since they don't have enough flesh.
- Instead of charring, you can roast the eggplants in the oven following my instructions on how to roast an eggplant.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. Give it a good stir and drizzle with olive oil before serving.
- To make this salad a little bit spicy, add a pinch of cayenne pepper.
Nutrition Information
Calories
230kcal
(12%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
598mg
(25%)
Potassium
935mg
(27%)
Fiber
11g
(44%)
Sugar
14g
(28%)
Vitamin A
3043IU
(61%)
Vitamin C
138mg
(153%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
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.