Eggplant Salad

Eggplant Salad

Grilled eggplant and bell peppers are often on the menu during my winter stays in Turkey, where vegetables are typically cooked on a coal grill in the garden in the evening.

10 Minutes

Serves 2



  • 1 large eggplant

  • 1 plum tomato, diced

  • 1 ½ teaspoons red wine vinegar

  • ½ teaspoon kosher salt, more to taste

  • ½ teaspoon chopped fresh oregano

  • 2 garlic cloves, finely chopped

  • 3 tablespoons extra virgin olive oil

  • 3 tablespoons chopped parsley

  • Black pepper, to taste

  • Capers, for garnish, optional

  • Grilled pita bread, for serving


  • Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
  • When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.

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