Turkish · Lunch
Roasted Eggplant Salad (Gluten-Free)
Roasted Eggplant Salad is a Turkish cold vegetable dish built on fire-charred eggplant mashed with roasted red pepper, garlic and lemon, then finished with olive oil, parsley and pomegranate seeds. Naturally gluten-free, it uses gluten-free corn tortilla chips instead of pita for scooping, served at room temperature.
$3
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
269Calories
3.9gProtein
19.3gFat
23.7gCarbs
8.6gSugar
7.1gFiber
348mgSodium
0mgChol
2.7gSat Fat
545mgPotassium
44mgCalcium
1.7mgIron
0mcgVitamin B12
36mgVitamin C
vegetarian
gluten-free
vegan
low-calorie
high-fiber
low-carb
gluten-free
Instructions
1
Prep
Pierce the whole eggplant a few times with a fork, place it on a foil-lined baking sheet with the bell pepper skin-side up.
2
Roast
Broil under high heat for 25 minutes, turning the eggplant twice, until the skin blackens and flesh collapses when pressed.
3
Rest
Transfer the eggplant and pepper to a bowl, cover, and let sit 10 minutes until cool enough to handle.
4
Build
Peel away the blackened skins, roughly mash the flesh together with a fork, then fold in garlic, lemon juice, olive oil, cumin, salt and pepper.
5
Plate
Spoon the salad onto a plate, scatter with parsley and pomegranate seeds, and arrange tortilla chips alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g eggplant, whole
- 11 red bell pepper
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 3 tbsp46ml olive oil
- 2 tbsp2 tbsp parsley
- 2 tbsp2 tbsp pomegranate seeds
- 1/4 tsp1/4 tsp ground cumin
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 oz56g gluten-free corn tortilla chips
