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–+ servings
Eggplant salad with tomatoes in a white rectangular dish and two spoons inside it.
5 from 2 votes

Turkish Eggplant Salad Recipe

By Zerrin & Yusuf
Roasted eggplant salad with a tangy olive oil and vinegar salad dressing and fresh tomato topping.
Yields: 6 people
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PREP 10 minutes
COOK 40 minutes
TOTAL 50 minutes

INGREDIENTS
  

Salad:

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

Dressing:

  • ¼ cup olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vinegar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon sumac
  • 1 clove garlic mashed

INSTRUCTIONS
 

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

NUTRITION

Calories: 208kcalCarbohydrates: 29gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 401mgPotassium: 1130mgFiber: 14gSugar: 17gVitamin A: 345IUVitamin C: 19mgCalcium: 49mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Side Dish
Cuisine Turkish
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