Turkey Cuisine

Turkish Smoky Eggplant Salad Recipe – Turkey Special

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Turkish Smoky Eggplant Salad Recipe – Turkey Special

 
This Turkish eggplant salad offers a uniquely delicious blend. Charred eggplant and bell peppers mingle with tomatoes, herbs, and spices, creating a delightful array of flavors. Like other Mediterranean salads, it features essential ingredients such as olive oil, lemon juice, and sumac.
  • Prep Time15 min
  • Cook Time25 min
  • Total Time40 min

Turkish Creamy Cucumber Salad Ingredients :

  • 2 large eggplants (refer to 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 teaspoons sumac
  • Juice of 1 lemon
  • 1 teaspoon kosher salt

How to Make Turkish Creamy Cucumber Salad

1

Pierce the eggplants several times with a fork. Heat a gas stove to medium-high and place the eggplants directly on the burners. You can char both eggplants simultaneously on separate burners. Rotate them every 5 minutes to ensure even cooking, totaling about 20 minutes depending on their size.

2

Place the red and green bell peppers on the stove as well to char. This process should take about 15 minutes. Flip the peppers occasionally to char evenly.

3

Transfer the charred eggplants and peppers to a bowl and cover with plastic wrap. Let them sit for 15 minutes to cool and sweat.

4

Carefully peel the eggplants and peppers, either on a cutting board with cooking gloves or under running cold water.

5

Finely chop the peeled eggplants and peppers and place them in a bowl along with the chopped onion, tomato, garlic, and parsley.

6

Add 2 tablespoons of olive oil, sumac, lemon juice, and salt. Mix well to combine.

7

Transfer the salad to a serving platter and drizzle with the remaining olive oil before serving.

Recipe Notes: 

Ensure the eggplants used for charring on the stovetop are not overly large to ensure thorough cooking; Italian eggplants are ideal for this recipe. Globe eggplants should be used cautiously, ensuring they are not too large. Chinese or Japanese eggplants are not suitable due to their minimal flesh content.

Alternatively, you can roast the eggplants in the oven following my detailed instructions for roasting.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, stir well and drizzle with olive oil.

For a spicier version of this salad, add a pinch of cayenne pepper.

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