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Turkish inspired sumac eggplant salad

Prep Time:

20 mins

Cook Time:

15 mins


2-3 Servings



About the Recipe

Turkish eggplant salad


  1. 6 mini eggplants (Indian eggplant) or 1 medium to large eggplant

  2. 4 tbsp olive oil, plus more to drizzle

  3. 2 cloves garlic, minced

  4. 1 small yellow onion

  5. 1 medium tomato

  6. Few stems of fresh parsley

  7. 2 tsp sumac, plus more to sprinkle

  8. 2 tsp dry mint, plus more to sprinkle

  9. sea salt and cracked black pepper

  10. 1 tbsp pistachios

  11. 3-4 fresh mint leaves

  12. 1/2 lemon

  13. 1/2 cup water


  1. Wash and dry produce.

  2. Quarter the eggplants without detaching stem (stop slicing through at about 1/2 inch from stem).

  3. Chop the onion, tomato and parsley.

  4. Prepare the garlic and herb/spice mix by adding spices and dry herbs along with minced garlic and 2 tbsp olive oil in a small bowl. Mix well.

  5. Lather/rub inside of eggplants with the garlic mix.

  6. On high heat, heat up 2 tbsp olive oil in a skillet or pan. Cook eggplants by pressing down gently and rotating to grill all around (about 3-5 mins total).

  7. When eggplants darkened, pour in 1/2 cup water and cover pan and let cook on medium heat until softened, for about 7 mins.

  8. Cut heat off the eggplants and set aside.

  9. Plate salad by adding chopped tomato, onion and parsley, followed by a drizzle of olive oil, sprinkle of sumac, dry mint, sea salt and cracked black pepper. Top with cooked eggplants.

  10. Finish salad with juice of 1/2 a lemon, a few pistachios, more fresh parsley and a few fresh mint leaves.

  11. Optional: You can throw in some freshly minced garlic into the salad for a kick.

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