Roasted Aubergine Salad Recipe
Recipe type: Meze
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
Serves: 4
This healthy roasted aubergine salad recipe is a regular in the Turkish meze fridge in restaurants. A great addition to your table at home in the summer months.
  • 5 small to medium aubergines
  • 2 red peppers
  • 2 large cloves garlic, peeled and crushed
  • 1 handful roughly chopped flat leaf parsley
  • 3 dessert spoonfuls olive oil
  • 2 dessert spoonfuls vinegar
  • Juice of 1 lemon
  • Pinch of salt
  1. Preheat your oven to 220 degrees celsius.
  2. Arrange your aubergines and peppers on a baking tray and bake in the centre of the oven for 20-30 minutes until they have softened.
  3. Remove the aubergines and peppers from the oven and allow to cool.
  4. Once cool, peel and deseed your peppers. The skin will peel away easily.
  5. Roughly chop the peppers and add to a bowl.
  6. Now take your aubergines and run a sharp knife, lengthways, from top to bottom, allowing them to fall open.
  7. Hold the stalk of the aubergine and gently run a teaspoon through the pulp to remove the seeds. Discard the seeds.
  8. Now remove the rest of the aubergine pulp with your teaspoon, roughly chop it and add that to the peppers in the bowl.
  9. Add your chopped parsley.
  10. Now add the rest of your ingredients and give everything a good mix.
  11. Do a taste test and add more vinegar or oil if necessary.
  12. Once you're happy with the flavours, place your aubergine salad in the fridge to chill.
As with all our recipes, nutrition information is approximate. This will depend on the weight of your aubergines and how much oil or other ingredients you want to use.
You can make this roasted aubergine salad to your own taste.
When removing the seeds from the aubergines, don't worry too much about getting every last one. Just the excess. Removing the seeds reduces the bitter taste.
Nutrition Information
Serving size: 1 Calories: 100
Recipe by Turkey's For Life at