SAEDNEWS: Turkish Grilled Eggplant Salad is a flavorful and refreshing dish, perfect for eggplant lovers. This versatile salad can be served as a light meal, an appetizer, or even a side dish, making it a staple for gatherings and summer feasts.
According to SAEDNEWS, salads come in countless varieties, and their role on the dining table often depends on their ingredients. Some are light starters, while others are hearty enough to be served as a main course. One such example is the Turkish Eggplant Salad, which combines smoky grilled eggplant, bell peppers, creamy yogurt, walnuts, and chickpeas. Its bold flavors and satisfying texture make it a crowd-pleaser.
Eggplants: 3 medium-sized
Bell pepper: 1/2 piece
Parsley: 2 tablespoons, chopped
Walnuts: 4 tablespoons, chopped
Strained yogurt: 10 tablespoons
Garlic: 3 cloves, minced
Salt: 1 teaspoon
Tahini: 2 tablespoons
Lemon juice: 1 teaspoon
Cooked chickpeas: 1 cup
Pul Biber (Turkish red pepper flakes) or paprika: 2 teaspoons
Olive oil: As needed
Salt: 1 teaspoon
Black pepper: 1 teaspoon
Cumin: 1 teaspoon
1. Prepare the Chickpeas:
Soak the chickpeas for several hours to reduce bloating, then cook them in salted water until tender.
2. Grill the Vegetables:
Wash the eggplants and bell pepper thoroughly. Grill them directly over a gas flame using a wire rack or roast them in a preheated oven at 180°C (350°F) for about 30 minutes until tender and charred.
3. Peel and Mash:
Once cooled, peel off the charred skin from the eggplants and bell pepper. Mash them thoroughly with a fork or finely chop them on a cutting board.
4. Prepare the Salad Mixture:
In a large mixing bowl, combine the mashed eggplant and bell pepper with strained yogurt, tahini, chopped walnuts, minced garlic, salt, and lemon juice. Stir until the mixture is smooth and well combined.
5. Prepare the Chickpea Topping:
In a skillet, heat olive oil and add the cooked chickpeas along with paprika, cumin, black pepper, and salt. Sauté over medium-high heat for about 8 minutes until the chickpeas are golden and fragrant.
6. Assemble the Salad:
Spread the eggplant mixture evenly on a serving plate. Spoon the sautéed chickpeas on top, drizzle with olive oil, and garnish with freshly chopped parsley.
Serve immediately or chill for a refreshing summer appetizer.
For the best flavor, use extra-virgin olive oil.
If raw garlic feels too strong, substitute it with garlic powder.
This salad is naturally diet-friendly, but a spoonful of mayonnaise can add richness if preferred.
Eggplants are a beloved ingredient in many Middle Eastern and Mediterranean dishes. They are rich in vitamins, calcium, phosphorus, and antioxidants, making them great for overall health.
Choose early-harvest eggplants as they are less bitter and have fewer seeds.
Look for glossy, firm, and elongated eggplants without any blemishes.
A longer cap on the eggplant often indicates sweetness.
For grilling, meaty, elongated eggplants yield the best results.
Turkish Eggplant Salad is not just a dish—it’s an experience. With its vibrant flavors and wholesome ingredients, it’s sure to become a favorite at your table. Enjoy!
