Turkish•healthy
Turkish Eggplant Salad
Roasted eggplant salad with a tangy olive oil and vinegar salad dressing and fresh tomato topping.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 medium eggplants
- 1 cup cherry tomatoes (diced)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon pistachios (chopped)
- ¼ cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sumac
- 1 clove garlic (mashed)
Instructions
- 1
Preheat oven to 375F.
- 2
Using a fork, prick the eggplants in a few places randomly.
- 3
Place them in a baking sheet and roast for about an hour.
- 4
Check if they are tender enough after 40 minutes. This duration might change depending on the size of eggplants.
- 5
Peel and chop them roughly.
- 6
In a small bowl, whisk all the ingredients for dressing. Pour it over the roasted and chopped eggplants.
- 7
Top with diced tomatoes, parsley and pistachios.
- 8
Optionally, drizzle extra olive oil over the salad when serving.