Turkish Eggplant Salad That Everyone Will Love!

By Unicorns in the Kitchen · 60 min

Ingredients

Instructions

1. Prick the eggplants with a fork. Char them directly over a medium-high gas flame for about 20 minutes, turning every 5 minutes so they cook evenly. Char the red and green bell peppers over the flame too, for about 15 minutes, turning occasionally.
2. Put the charred eggplants and peppers in a bowl, cover with plastic wrap and let them sit for 15 minutes until they have sweated and are no longer hot.
3. Peel the eggplants and peppers gently, on a board wearing cooking gloves or under cold running water.
4. Finely chop the peeled eggplant and peppers and put them in a bowl. Add the onion, tomato, garlic and parsley.
5. Add 2 tablespoons of the olive oil, the sumac, the lemon juice and 1 teaspoon kosher salt. Stir to combine.
6. 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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