This smoky Turkish eggplant salsa 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 Turkish eggplant salsa is inspired by the one we always order. Smoky, charred, slightly sweet and totally addictive, you won’t believe how easy this healthy appetizer comes together. 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/vegan main dish.
Ingredients
- Olive oil: Mild flavored and relatively healthy oil to cook the eggplant and other veggies.
- Garlic: Gives the dip a sweet and spicy, pungent, aromatic taste.
- Eggplant: Very mild vegetal flavor, it cooks to a very creamy texture and loses most of it’s bitter undertones.
- Bell pepper: I like to use red bell pepper as it’s the sweetest of the bell peppers, but you could use orange or yellow!
- Tomatoes: Diced tomatoes really give this dip a salsa like feel, and you can use freshly diced or canned!
- Warm spices: Cumin, smoked paprika, and cayenne give this dip a mild kick of heat and depth of flavor.
- Sugar: Balances out some of the acidity of this dip.
- Lemon juice: Fresh, bright, citrus taste that pairs well with the other flavors.
How to Make Turkish Eggplant Salsa
Start your Turkish eggplant salsa by taking your eggplant and cutting it into cubes, and dicing your bell pepper and tomatoes.
Then heat olive oil in a pan over medium-high heat and add the garlic, eggplant, and a sprinkle of salt, sautéing until eggplant starts to soften.
Then add the red bell peppers to the pan.
Followed by the diced tomatoes. Add in the cumin, smoked paprika, cayenne, sugar, and lemon juice. Stir together, reduce heat and simmer until all vegetables soften and flavors develop.
Serve garnished with fresh parsley and a side of pita chips, and enjoy your Turkish eggplant salsa!
Frequently Asked Questions
Mutabbal (or moutabal) is another Middle Eastern dip that is made with eggplant, although I’d say it’s more similar to baba ghanoush or hummus than my Turkish eggplant salsa.
Eggplant is good for you whether you eat it raw or cooked, however cooking it usually will make it less bitter.
The skin of the eggplant is totally edible! Although, depending on the thickness of the skin, you may want to simply based on textural preference.
More Snacks & Apps
- White Bean and Roasted Eggplant Dip
- Japanese Quick Pickled Cucumbers
- Fresh and Flavorful Ahi Tuna Ceviche
- Baked Corn Tortilla Chips
- Cucumber Laban (Lebanese Yogurt Sauce)
Eat It, Like It, Share It!
Did you try this dip and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
If you’re a fan of traditional salsa, then my Turkish Eggplant Salsa is a another great dip you’re going to love!
No fork required.
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Ingredients
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.2 tablespoons extra virgin olive oil, 2 cloves garlic, 4 cups cubed eggplant, 1 teaspoon salt
- 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.1 cup red bell pepper, 15 ounces diced tomatoes, 2 teaspoons cumin, 1 teaspoon sugar, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne, 2 tablespoons lemon juice
- Sprinkle with minced parsley to serve.minced parsley
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