Description
A classic Turkish meze made with smoky roasted eggplants, sweet red and green peppers, tomatoes, and garlic, dressed in olive oil and lemon juice. This refreshing and savory salad is served cold or at room temperature and pairs wonderfully with flatbread or grilled meats.
Ingredients
Scale
- 2 large eggplants
- 2 red bell peppers
- 1 green bell pepper
- 2 medium tomatoes, peeled and finely chopped
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tbsp lemon juice or red wine vinegar
- Salt to taste
- Optional: 1-2 fresh green chili peppers (for heat)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Place eggplants and peppers on a baking sheet and roast for 30–35 minutes, turning occasionally, until charred and soft.
- Remove from oven and cover with foil or place in a sealed container to steam for 10 minutes. Then peel off the skins.
- Chop the roasted vegetables finely and place them in a bowl.
- Add in chopped tomatoes, minced garlic, olive oil, lemon juice, and salt. Stir well to combine.
- Chill for at least 30 minutes to allow flavors to meld.
- Garnish with parsley and serve with pita or crusty bread.
Notes
- For deeper flavor, roast the vegetables over an open flame or grill.
- Use lemon juice for a brighter flavor or red wine vinegar for a tangier twist.
- This salad keeps well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 6g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
