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Turkish Aubergine Salad Recipe
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4 from 1 vote

Roasted Aubergine Salad Recipe

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.
Course Meze
Cuisine Turkish
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 100kcal
Author Turkey's For Life


  • 5 small to medium aubergines
  • 2 red peppers
  • 2 large cloves garlic peeled & crushed
  • 1 handful flat leaf parsley roughly chopped
  • 3 dessert spoons olive oil
  • 2 dessert spoons vinegar
  • 1 lemon juiced
  • 1 pinch salt


  • Preheat your oven to 220 degrees celsius.
  • 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.
  • Remove the aubergines and peppers from the oven and allow to cool.
  • Once cool, peel and deseed your peppers. The skin will peel away easily.
  • Roughly chop the peppers and add to a bowl.
  • Now take your aubergines and run a sharp knife, lengthways, from top to bottom, allowing them to fall open.
  • Hold the stalk of the aubergine and gently run a teaspoon through the pulp to remove the seeds. Discard the seeds.
  • Now remove the rest of the aubergine pulp with your teaspoon, roughly chop it and add that to the peppers in the bowl.
  • Add your chopped parsley.
  • Now add the rest of your ingredients and give everything a good mix.
  • Do a taste test and add more vinegar or oil if necessary.
  • 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.