Juicy, fragrant, and lightly spicy, this Gaziantep-style roasted eggplant salad is a simple appetizer from southeastern Turkey. The vegetables are roasted until tender with just a trace of char, then chopped into a coarse paste and dressed with olive oil and a sharp tomato or pepper paste. Serve it with crusty bread for a deep, smoky flavor with none of the fuss.
Ingredients
- Eggplants — 2
- Green peppers — 4–5
- Tomatoes — 3
- Garlic — 3–4 cloves
- Fresh parsley — 1 small bunch
- Olive oil — 4–5 tbsp
- Hot tomato paste (or pepper paste) — 1 tbsp
- Salt and red pepper flakes — to taste
How to Make It
- Preheat the oven to 220°C (428°F). Arrange the eggplants, green peppers, tomatoes, and peeled garlic cloves on a baking sheet. If you like, pierce the eggplants in a few places. Roast for 25–35 minutes, until tender and lightly charred, turning the vegetables halfway through.
- Transfer the hot vegetables to a bowl and let them cool slightly. Peel the eggplants and tomatoes, remove the stems, and seed the peppers if needed. Drain off any excess juices.
- Place the roasted vegetables, including the roasted garlic, in a deep bowl and chop finely with a knife or mash with the bottom of a glass until you have a coarse but cohesive texture.
- Add the finely chopped parsley, olive oil, hot tomato or pepper paste, salt, and red pepper flakes. If the paste is too thick, loosen it with 1–2 tbsp warm water and mix it in. Stir well and taste for salt and heat.
- Serve the salad warm or at room temperature with crusty bread, lavash, or breadsticks.
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Grill or stovetop: for a stronger smoky edge, roast the vegetables over a grill or directly over a gas flame, turning them regularly.
- Heat level: adjust the amount of pepper flakes and paste. You can swap the hot paste for sweet pepper paste or add a pinch of smoked paprika.
- Texture: prefer it chunkier? Chop with a knife. Want it softer? Lightly mash the vegetables with a potato masher.
- Serving: excellent alongside grilled meats, kebabs, or as a standalone appetizer for breakfast or dinner.
Nutrition
| Calories | Protein | Fat | Carbs | Fiber | Sodium |
|---|---|---|---|---|---|
| ≈240 kcal | ≈4 g | ≈16 g | ≈17 g | ≈6 g | ≈300 mg |
FAQ
Can I make this without an oven?
Yes. Roast the vegetables on a grill or char them over an open gas flame, turning them from time to time, then peel and continue with the recipe.
What can I use instead of hot tomato paste?
Pepper paste, adjika, harissa, or plain tomato paste with red pepper flakes and a pinch of smoked paprika all work well.
How should I store the salad, and how long does it keep in the fridge?
Transfer it to a container, cover the surface with a thin layer of olive oil, and refrigerate for up to 2–3 days. Before serving, stir and let it come to room temperature.