Turkish Eggplant Salad

By Unicorns in the Kitchen · 60 min

Ingredients

Instructions

1. Pierce 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. Time varies with eggplant size.
2. Char the red and green bell peppers on the flame for about 15 minutes, turning occasionally so they char evenly.
3. Put the charred eggplants and peppers in a bowl, cover with plastic wrap and let them sit for 15 minutes to steam until cool enough to handle.
4. Peel the eggplants and peppers gently, either on a board wearing cooking gloves or under running cold water.
5. Finely chop the peeled eggplants and peppers. Add them to a bowl with the chopped onion, tomato, garlic and parsley.
6. Add 2 tbsp of the olive oil, the sumac, the lemon juice and the salt. Stir to combine.
7. Transfer to a serving platter and drizzle the remaining olive oil over the top.

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

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