Turkish-Style Eggplant-Tomato Salad
This is clearly one of my favorite eggplant dishes. It works very well when served as part of a mezze table or simply slathered on freshly made bread. Yield: Makes about 6-8 servings
- 1-kilogram eggplant (any style)
- sea salt
- olive oil
- 4 or 5 ripe tomatoes, chopped
- 2-3 cloves garlic, grated
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons freshly squeezed lemon juice
- Slice the eggplant into 1-cm thick slices. Salt them and leave to drain in a colander for about 30 minutes. Rinse the eggplant slices well and pat dry with paper towels.
- Lightly coat the eggplant with olive oil and place on a baking tray lined with parchment paper.
- Cook the eggplant in a 200° C oven for about 20 minutes. The eggplant should be soft enough to mash with a fork.
- Heat a large non-stick pan over medium-high heat. Add the cooked eggplant and mix in the tomatoes, garlic, spices, and parsley. Roughly mash the mixture (I use a potato masher).
- Cook the mash in the pan until all the liquid evaporates (make sure to stir often to prevent scorching). Add olive oil to taste and adjust the seasoning with lemon juice. Serve warm or cold.
Jack’s Fresh Tip
Salting the eggplant first is critical to remove the bitterness. You won’t have to do this step if your eggplant is young…and you can easily tell if it is young when slicing into it. A clear lack of seeds indicates a young eggplant, but if yours has a lot of seeds, then it is mature and probably would benefit from some salting.
This is a Sample Recipe
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