Turkish Smoky Eggplant Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A charred eggplant and bell pepper salad with tomatoes, fresh herbs, and a bright lemon-sumac dressing. Roasted until smoky and tender, it's a Mediterranean-inspired cold salad that works as a side or appetizer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large eggplants (see notes)
- 2 red bell peppers
- 1 green bell pepper
- 1 yellow onion (finely diced)
- 1 large tomato (finely diced )
- 2 cloves garlic (minced )
- 1/2 cup fresh parsley (chopped )
- 1/4 cup olive oil (divided )
- 2 tsp sumac
- 1 lemon (juice of )
- 1 tsp kosher salt
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 447mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 891mg
- Calcium
- 56mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 447MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.