Turkish Eggplant (Aubergine) Salad

Total Time
Prep 1 hr
Cook 2 hrs

Turkish dish

Ingredients Nutrition


  1. With a fork, pierce skin of eggplant. Bake eggplant in a rimmed pan in a 400 degrees oven for 1 hour or until very soft; cool.
  2. Split in half and scoop out pulp into a bowl. Mash pulp with a fork.
  3. Mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. Cover and chill for 2 hours.
  4. To serve: Arrange romaine lettuce leaves on platter. Mound eggplant in center. Garnish with tomato wedges and fresh parsley.
Most Helpful

A really tasty dish, which requires very little active preparation time, and is therefore much less time-consuming than the instructions suggest. We thoroughly enjoyed this on a very hot day, together with several other salads. To enhance the visual appearance of the dish, I used ½ a red pepper, ½ an orange pepper and ½ a green pepper. I doubled the garlic, and served the eggplant salad on baby spinach leaves with slices of tomato and cucumber with several grindings of black pepper, and a handful of kalamata olives. Thank you for sharing this scrumptious recipe, which will be a regular dish during summer.

bluemoon downunder December 30, 2005