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4.67 stars average

Turkish Eggplant Salsa

This smoky eggplant dip made with tomatoes and red peppers can be served hot, cold or room temperature. 
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 60kcal
Author Liz Della Croce

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
US Measurements - Convert to Metric

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

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