Turkish Eggplant Salad

Turkish Eggplant Salad

Serves: 2-3 People

 

1 Eggplant

1 Cup Saturday Sauce

 

  • Roast your eggplant directly over an open flame (I
    use this pan that fits perfectly over a stovetop
    burner but a grill works nicely too). Roast anywhere
    from 20-30 mins. depending on the size of your
    eggplant, rotating the eggplant periodically until all
    sides are charred and eventually the eggplant is
    completely soft.
  • Set eggplant aside in a bowl to cool, and drain any
    excess water. Peel the skin and roughly chop and
    combine both your eggplant and Saturday Sauce.
  • Sprinkle with any of the suggested toppings below
  • and serve with bread for dipping.

 

Suggested Toppings:

  • Chopped Fresh Parsley and/or Cilantro
  • Crumbled Feta
  • Sumac
  • Squeeze of Lemon
  • EVOO Drizzle
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