Turkish · Lunch
Roasted Eggplant Salad
Cubes of eggplant roasted until charred and creamy sit over a garlicky, dairy-free tahini-lemon sauce, finished with pomegranate seeds, parsley, walnuts and a drizzle of olive oil. Smoky, tangy and herbaceous, this Turkish-style salad is served at room temperature as a light lunch or starter.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
356Calories
7.1gProtein
28.8gFat
20.2gCarbs
7.6gSugar
8.6gFiber
720mgSodium
0mgChol
3.8gSat Fat
702mgPotassium
99mgCalcium
2.6mgIron
0mcgVitamin B12
12.1mgVitamin C
Goes well with
Turkish beer or Efes
local
Ayran
international
vegetarian
vegan
gluten-free
low-carb
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Heat the oven to 425°F (220°C). Cut eggplant into 1-inch cubes, toss with 1 tbsp olive oil and salt on a baking sheet.
2
Roast
Roast at 425°F for 25 minutes, turning halfway, until deeply browned and soft enough to crush with a fork.
3
Whisk
Grate garlic into a small bowl with tahini, lemon juice, water and salt; whisk until pale and smooth.
4
Plate
Spread tahini sauce on a plate, pile warm roasted eggplant on top, scatter walnuts, pomegranate seeds and parsley over. Drizzle with olive oil and sumac; serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g eggplant, cut into 1-inch cubes
- 2 tbsp2 tbsp olive oil, for roasting
- 2 clove2 clove garlic
- 3 tbsp3 tbsp tahini
- 3 tbsp3 tbsp lemon juice
- 2 tbsp2 tbsp water, to loosen the sauce
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp walnuts
- 2 tbsp2 tbsp pomegranate seeds
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp olive oil, to finish
- 2 pinch2 pinch sumac
