Roasted Eggplant Salad

A refreshing salad packed with tender pieces of roasted eggplant, tomatoes, cucumbers, peppers and onions.

Ever since I started roasting eggplant, it has brought such joy to my recipes. Roasting eggplant is super simple, it pretty much guarantees that the eggplant will be tender and perfectly cooked and it is so delicious.

This salad is great to make ahead of time because you can put all of the ingredients together and pop it in the refrigerator. As all of the ingredients meld together, the flavor gets better and better.

Here’s the recipe:

Roasted Eggplant Salad

  • 5 large eggplant (the long variety, sometimes referred to as “Japanese eggplant”)
  • 2 large tomatoes (diced)
  • 2 large cucumbers (halved & sliced)
  • 1 sweet red pepper (diced)
  • 1 sweet green pepper (diced)
  • 1 red onion (thinly sliced)
  • 1/4 c chopped parsely
  • 1.5 lemons (juiced — approx. 1/2 c juice)
  • 4 T olive oil
  • 1 tsp dried cumin powder
  • salt & pepper (to taste)

Preparation:

Pre heat the oven for 375 F.

Line a baking sheet with parchment paper and place the eggplant on the paper. Coat the eggplant with 1/2 a tablespoon of olive oil. Place in the oven and bake for about 40 minutes or until tender.

Allow the eggplant to cool and then peel off the skin and chop the roasted eggplant into bite size pieces (discard any excess liquid from the eggplant).

DSC03156

Chop the tomatoes, cucumbers, peppers, parsley and onions.

DSC03165

In a large bowl, combine the chopped vegetables with the roasted eggplant.

DSC03172

Drizzle over the olive oil, lemon juice, salt and pepper.

Toss thoroughly, then serve and enjoy!

DSC03188DSC03180

 

Simple Homemade Babaganoush (Roasted Eggplant with Garlic & Creamy Yogurt)

Roasted eggplant and garlic mixed with a thick creamy yogurt makes for a delicious and simple meal or appetizer. Simply delicious babaganoush.

Roasting eggplant is so simple. You literally pop it in the oven and let it roast and then the skin peels off so easily to make preparing any eggplant dish so simple. Paired with roasted garlic, it makes this dish so flavorful.

My recipe is a twist on the traditional Turkish babaganoush recipe. With a few extra spices and a little flavorful tahini, it’s delicious and packed with flavor.

Here’s a video of my home kitchen preparation of babaganoush. Check it out below.

Here’s the recipe:

Simple Homemade Babaganoush

  • 2 large eggplant
  • 1 head of garlic
  • 3 TBSP & 1 tsp olive oil
  • 3 TBSP (heaping) suzme yogurt (or any thick yogurt)
  • 1 TBSP tahini
  • 1 tsp red pepper flakes
  • 1 tsp black pepper
  • 2 tsp cumin
  • 2 tsp dried oregano
  • salt (to taste)
  • 2 TBSP fresh parsley (optional garnish)

Preparation:

Preheat the oven for 200C of 392F.

Rinse and dry the eggplant. Coat with 1 TBSP of olive oil and place on a baking sheet.

For the roasted garlic, cut off the top part of the head of garlic (just enough to reveal the cloves. Drizzle with 1 tsp olive oil and salt and wrap in a piece of foil. Place on the baking sheet with the eggplant.

Roast the eggplant and garlic in the oven for 45-60 minutes.

Allow the eggplant to cool and then peel off the skin. Then chop it into bite size pieces and set aside.

Open the garlic packet and squeeze out about 6 cloves (it will be very soft). Mince the garlic and add to the eggplant.

Squeeze the juice of one lemon into the eggplant.

Add salt, black pepper, cumin, oregano, red pepper flakes and 1 TBSP of olive oil. Mash gently with a fork and then stir.

Then add the yogurt and stir.

Serve in a nice dish and garnish with parsley, red pepper flakes and a drizzle of olive oil.

Enjoy!

Bon Appetit!

Patlican Salatasi (Eggplant Salad)

Tender, roasted eggplant is mixed with fresh vegetables and an olive oil and lemon dressing. 

One of my favorite ways to enjoy eggplant is roasted. It’s so simple and it always comes out delicious and ready to complete any meal. The first step to this salad is roasting the eggplant. This immediately brought a smile to my face because I knew that this was going to be a tasty dish.

The proof is in the taste test and this salad wins! The eggplant is light and compliments all of the flavors of the salad. You’ve got to give it a try!

Here’s the recipe:

  • 1.5 kilos of eggplant
  • 5 small tomatoes (500 grams)
  • 1 bunch of fresh parsley
  • 2 lemons
  • 2 small green peppers (e.g. bell peppers or any sweet pepper)
  • 3 small red onions
  • 0.5 bunch of fresh mint
  • 3 TBSP olive oil
  • salt (to taste)

Preparation:

Preheat the oven on 375F.

Rinse and pat dry the eggplant. Place on a baking sheet and poke holes in the eggplant (to allow the steam to escape while it roasts).

Roast the eggplant for about 45 minutes. Let cool.

While the eggplant cools, chop the tomatoes, parsley and mint.

Thinly slice the peppers, onions and the peel of half of a lemon (reserving the rest of the lemon to juice later). Place all of the ingredients in a bowl.

Peel the skin off the eggplant, squeeze off some of the excess juice, and chop it into small pieces. Add the eggplant to the rest of the ingredients. Squeeze the lemon juice on top, pour over the olive oil and season with salt (to taste).

Serve & enjoy!

20180129_111404.jpg

NOTE: It goes so well with Soganli Lahmacun (Turkish Onion Pizza)!

Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website