Turkish Eggplant Salsa
This smoky eggplant dip made with tomatoes and red peppers can be served hot, cold or room temperature.
Servings 4
Calories 60kcal
Ingredients
- 2 tablespoons extra virgin 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
- ½ 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
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