Roasted Eggplant Salad

Ingredients

• 2 large eggplants (800g) 2 large eggplants (800g)
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped 1/4 cup fresh mint, chopped
• 3 tablespoons olive oil 3 tablespoons olive oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon sumac 1 teaspoon sumac
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 3g
• Fiber: 7g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Pierce the eggplants with a fork in several places. Place them on a baking sheet and roast in the preheated oven for 45-50 minutes, or until the skin is charred and the flesh is soft.
3. 3.
   Remove the eggplants from the oven and let them cool slightly. Peel off the charred skin and discard.
4. 4.
   Chop the roasted eggplants into small pieces and transfer them to a mixing bowl.
5. 5.
   Add the diced red bell pepper, chopped red onion, diced tomatoes, parsley, and mint to the bowl with the eggplants.
6. 6.
   In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, sumac, salt, and pepper.
7. 7.
   Pour the dressing over the salad ingredients and toss gently to combine.
8. 8.
   Adjust the seasoning if needed.
9. 9.
   Let the salad sit for at least 30 minutes to allow the flavors to meld together.
10. 10.
    Serve the Roasted Eggplant Salad chilled or at room temperature.

Treat your ingredients with care...

• Eggplants — Make sure to pierce the eggplants with a fork before roasting to prevent them from bursting in the oven.
• Sumac — If you can't find sumac, you can substitute it with a combination of lemon zest and a pinch of paprika for a similar tangy flavor.

Tips & Tricks

• For a smokier flavor, you can grill the eggplants instead of roasting them in the oven.
• Adding a sprinkle of pomegranate seeds on top of the salad adds a burst of sweetness and a pop of color.
• Serve the salad with warm pita bread or crusty Turkish bread for a complete meal.

Serving advice

Serve the Roasted Eggplant Salad as a side dish alongside grilled meats or as a light and refreshing appetizer. It pairs well with other Turkish dishes such as kebabs, pilaf, or stuffed grape leaves.

Presentation advice

Garnish the salad with a drizzle of olive oil, a sprinkle of sumac, and a few fresh mint leaves to enhance its visual appeal. Serve it in a shallow bowl or on a platter to showcase the vibrant colors of the ingredients.