Turkish Roasted Eggplant Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Place the eggplants on a baking sheet and roast them in the oven for about 40 minutes, or until they are soft and the skin is charred.
• STEP 3.Remove the eggplants from the oven and let them cool. Once cooled, peel off the skin and discard it.
• STEP 4.Mash the roasted eggplants with a fork or a potato masher until they are smooth.
• STEP 5.Add minced garlic, lemon juice, olive oil, salt, and pepper to the mashed eggplants. Mix well to combine.
• STEP 6.Chop fresh parsley and mint leaves and add them to the eggplant mixture. Stir until evenly distributed.
• STEP 7.Taste and adjust the seasoning if needed.
• STEP 8.Transfer the salad to a serving dish and garnish with extra herbs.
• STEP 9.Serve the Turkish Roasted Eggplant Salad as a side dish or as a dip with pita bread.
• STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to prick the eggplants with a fork before roasting to prevent them from bursting.
• You can add a pinch of cumin or paprika for extra flavor.
• For a creamier texture, you can blend the roasted eggplants instead of mashing them.

Storage and Serving

• This salad can be served at room temperature or chilled.
• If serving chilled, let it sit at room temperature for a few minutes before serving to enhance the flavors.
• Garnish with a drizzle of olive oil and a sprinkle of sumac for an extra touch of flavor.
• Serve as a side dish with grilled meats or as a topping for sandwiches and wraps.