Turkish Roasted Eggplant Salad Recipe

A plate of Turkish roasted eggplant salad
Elizabeth Taviloglu
Ratings (7)
  • Total: 70 mins
  • Prep: 30 mins
  • Cook: 40 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
111 Calories
8g Fat
10g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 111
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 43mg 2%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 9%
Protein 2g
Calcium 39mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Roasted eggplant salad made Turkish style is one of my favorite ways to use eggplant. It's traditionally eaten as a cold starter, or 'meze,' but it also works as an appetizer dip. Eggplant salad has only three main ingredients, but it's quite time-consuming to prepare. Roasting the eggplants takes the most time, but it's worth it.

To make things easier, you can substitute canned eggplant, although the taste is never quite as fresh. You can find roasted eggplant near the pickles or canned vegetable section of your supermarket or in Middle Eastern and Turkish grocers.

If you love anything with eggplant, a spoonful of this light, the fluffy salad will carry you away. But you have to get the consistency right, or you may be disappointed. A good blend is light in color and texture, with just the right amount of olive oil. Too much oil can make it heavy and overpower the wonderful, smoky flavor of the eggplant. You'll also need a strong wrist to whip it with a fork to the perfect consistency. Don't use a blender or your salad will be watery.


  • 3 or 4 large globe eggplants
  • 4 to 5 tablespoons extra virgin olive oil
  • 1 or 2 cloves garlic, crushed (optional)
  • 1 tablespoons mayonnaise or strained yogurt (Greek yogurt) (optional)
  • Salt and pepper to taste

Steps to Make It

  1. First, roast your eggplants on the grill and remove the pulp. Learn How to Fire-Roast Eggplants

  2. Once you've extracted the flesh and discarded the skin and seeds, use it right away. If not, let the pulp sit in a bowl with some water and lemon juice in it. This prevents the eggplant from darkening. If you're using canned eggplant, skip the steps above.

  3. Put your eggplant into a fine wire strainer and squeeze out any excess liquid. Transfer the pulp to a mixing bowl.

  4. Add the olive oil, salt, pepper and optional crushed garlic.

  5. With a fork, whip the mixture until it becomes homogenous, light and fluffy with no large chunks or strings of eggplant. This can take awhile. You may have to take several breaks in between to rest your arm.

  6. Once the puree is ready, you can gently stir in your optional mayonnaise or yogurt. Chill before serving.

The traditional way to eat eggplant salad is straight up as an appetizer or salad. It's also delicious spread on crunchy crackers, melba toast or toasted bread.