Smoky Turkish Eggplant Salad You’ll Love

By Unicorns in the Kitchen · 60 min

Ingredients

Instructions

1. Prick the eggplants a few times with a fork. Char them directly on a medium-high gas flame for about 20 minutes, turning every 5 minutes so they cook evenly.
2. Char the red and green bell peppers on the flame for about 15 minutes, turning occasionally.
3. Put the charred eggplants and peppers in a bowl, cover with plastic wrap and leave for 15 minutes so they cool and sweat.
4. Peel the eggplants and peppers gently, on a board wearing cooking gloves or under cold running water.
5. Finely chop the peeled eggplants and peppers, then add the chopped onion, tomato, garlic and parsley.
6. Add 2 tablespoons of the olive oil, the sumac, the lemon juice and the salt. Stir to combine.
7. Transfer to a serving platter and drizzle with the remaining olive oil.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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