Turkish Eggplant Salsa

This smoky eggplant dip made with tomatoes and red peppers can be served hot, cold or room temperature. 

My husband and I love eating out at a local Turkish restaurant here in Grand Rapids. In typical Liz fashion, I am always more interested in the appetizers than the entire rest of the menu combined. What can I say? I love a good dip.

This eggplant salsa/salad/dip is inspired by the one we always order at the local Turkish restaurant. Smoky, charred, slightly sweet and totally addictive, you won’t believe how easy this healthy appetizer comes together.

To make it, you simply sauté eggplant, tomatoes and red bell peppers in olive oil and season it with garlic, cumin, smoked paprika and a pinch of sugar. The restaurant deep fries the eggplant cubes but my lighter version is just as delicious with half as many calories.

Served warm, room temperature or chilled, it is delicious eaten as a dip with pita chips, as a side with grilled meat or on top of quinoa as a hearty vegetarian main dish. Ideal for making in advance, the flavors only develop and intensity over time so feel free to make a day or two ahead of time.

Your fork is waiting.

Turkish Eggplant Salsa

Course: Appetizer

Cuisine: American

Keyword: eggplant, salsa

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Calories: 60kcal

Author: Liz Della Croce

This smoky eggplant dip made with tomatoes and red peppers can be served hot, cold or room temperature. 

Questions / Comments?

Print Recipe

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic minced
• 4 cups cubed eggplant (no need to peel)
• 1 teaspoon salt
• 1 cup red bell pepper diced
• 15 ounces diced tomatoes fresh or canned
• 2 teaspoons cumin
• 1 teaspoon sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne optional
• 2 tablespoons lemon juice
• minced parsley optional garnish

Instructions

• Heat olive oil in a medium sauce pot over medium-high heat then sauté garlic until fragrant, about 30 seconds. Add eggplant and salt to the pot and fry until eggplant starts to soften, about 5-6 minutes, stirring occasionally.
• Add peppers to the pan and continue to sauté until softened, about 3-4 minutes. Pour in diced tomatoes and all remaining ingredients to the pan and increase heat to high. Bring pan to a boil then reduce heat to low and simmer until vegetables are soft and flavors develop, about 30 minutes. 
• Sprinkle with minced parsley to serve.

Notes

Can be served warm, room temperature or chilled. Delicious with pita bread or on its own as a side dish.

Nutrition Information:

Serving: 1g | Calories: 60kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3.6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 3.1g | Sodium: 298mg | Fiber: 2.2g | Sugar: 3.8g

DID YOU MAKE THIS RECIPE?If you tried this recipe I would love to to see it and have you share! Tag me @thelemonbowl using the hashtag #thelemonbowl!

Questions or Comments?Click Here to send me a note or rate the recipe!

WANT MORE RECIPES?Sign up for my FREE NEWSLETTER and never miss a post!

Photography by Alejandro Photography // Recipe by The Lemon Bowl