Turkish Eggplant Aubergine Salad

Experience the vibrant flavors of the Mediterranean with this Turkish Eggplant Aubergine Salad, a refreshing and smoky vegetable dish that's perfect as a side or a light meal. Roasted eggplants form the heart of this recipe, their tender, charred flesh creating a luscious base for a medley of finely chopped tomatoes, green pepper, red onion, and garlic. Finished with a bright drizzle of lemon juice, rich olive oil, and a sprinkle of fresh parsley, this salad is as visually stunning as it is delicious. Seasoned with just the right amount of spices, including an optional hint of red chili flakes for a touch of heat, this healthy, gluten-free dish is ideal for serving with warm bread or alongside grilled meats and kebabs. Quick to prepare and packed with bold, earthy flavors, this Turkish classic is a must-try for any fan of Mediterranean cuisine.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 medium eggplants (aubergines)
• 2 medium tomatoes
• 1 medium green pepper
• 1 small red onion
• 2 cloves garlic cloves
• 3 tablespoons lemon juice
• 4 tablespoons olive oil
• 2 tablespoons parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon red chili flakes (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pierce the skin of each eggplant several times with a fork, then place them on a baking sheet lined with parchment paper.

Step 3

Roast the eggplants in the oven for 30-35 minutes, turning them halfway through, until the skins are charred and the flesh is soft.

Step 4

While the eggplants roast, finely chop the tomatoes, green pepper, and red onion. Mince the garlic and set everything aside.

Step 5

When the eggplants are done, remove them from the oven and let them cool slightly.

Step 6

Carefully peel off the charred skin of the eggplants and transfer the soft flesh to a chopping board. Chop it roughly or mash it with a fork, depending on your desired texture.

Step 7

In a large mixing bowl, combine the roasted eggplant, chopped tomatoes, green pepper, red onion, and minced garlic.

Step 8

Drizzle the mixture with lemon juice and olive oil, then season with salt, black pepper, and red chili flakes (if using).

Step 9

Chop the parsley finely and add it to the salad, stirring everything together until well-combined.

Step 10

Taste the salad and adjust the seasoning if needed. Let it sit for 10-15 minutes before serving to allow the flavors to meld.

Step 11

Serve at room temperature or chilled with warm bread or as a side dish to grilled meats or kebabs.

Nutrition Facts

Serving size	1497.9 grams (1497.9g)

Amount per serving	% Daily Value*
Calories	875

Total Fat 59.00g	76%
Saturated Fat 9.20g	46%
Polyunsaturated Fat 5.60g
Cholesterol 0mg	0%
Sodium 2403mg	104%
Total Carbohydrate 85.70g	31%
Dietary Fiber 35.00g	125%
Total Sugars 47.20g
Protein 14.10g	28%

Vitamin D 0IU	0%
Calcium 173mg	13%
Iron 5mg	26%
Potassium 3136mg	67%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 6.1%

Carbs: 36.9%