Turkish Eggplant Salad Recipe

Eggplant salad with tomatoes in a white rectangular dish and two spoons inside it.

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5 from 1 review

Roasted eggplant salad with a tangy olive oil and vinegar salad dressing and fresh tomato topping.


Units Scale


  • 6 medium size eggplants
  • 1 cup cherry tomatoes, diced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon pistachios


  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sumac
  • 1 clove garlic, mashed


  1. Preheat oven to 375F.
  2. Using a fork, prick the eggplants in a few places randomly.
  3. Place them in a baking sheet and roast for about an hour.
  4. Check if they are tender enough after 40 minutes. This duration might change depending on the size of eggplants.
  5. Peel and chop them roughly.
  6. In a small bowl, whisk all the ingredients for dressing. Pour it over the roasted and chopped eggplants.
  7. Top with diced tomatoes, parsley and pistachios.
  8. Optionally, drizzle extra olive oil over the salad when serving.