Go Back

Explore the Rich Flavors of Turkish Smoky Eggplant Salad

Turkish Smoky Eggplant Salad made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 2 large eggplants
  • 2-3 cloves garlic minced
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • Salt to taste
  • 1 tablespoon olive oil optional
  • Fresh parsley chopped for garnish

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Prick the eggplants with a fork to prevent them from bursting.
  3. Place the eggplants on a baking sheet and roast for about 30-40 minutes.
  4. Let the roasted eggplants cool for a few minutes before handling.
  5. Peel the skins off the cooled eggplants and place the flesh in a bowl.
  6. Add minced garlic, tahini, lemon juice, and salt to the bowl with the eggplant flesh.
  7. Use a fork or a food processor to mash or blend the mixture until smooth or slightly chunky, depending on preference.
  8. Taste and adjust seasoning if necessary, then transfer to a serving dish.
  9. Drizzle with olive oil and garnish with chopped parsley before serving.