Turkish Eggplant Salad

Zelda Hopkins


I am always on the search for something different and this salad will make a real conservation piece and also a change of pace. I like the difference it makes to a routine dinner. Enjoy!!!!!!!!!!!!!!!!!!!!!!!


★★★★★ 1 vote

serves 8
15 Min
20 Min


  • 1 large
  • 1/4 c
    olive oil, extra virgin
  • 2/3 c
    feta cheese, crumbled
  • 1 Tbsp
    lemon juice
  • 1 pinch
    salt and pepper
  • 1 sprig(s)
  • 1 small
    ripe black olives

How to Make Turkish Eggplant Salad


  1. Bake eggplant at 400 degrees until soft and skin crumbles. About 20 minutes.Peel, remove seeds,cool, and dice. Whip eggplant in blender with oil to smooth paste. Add feta and lemon juice to taste and mix well. Season to taste with salt and pepper and spread mixture on flat serving dish [lined with lettuce or watercress, if desired] Garnish with parsley and olives.

Printable Recipe Card

About Turkish Eggplant Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Latin American
Dietary Needs: Vegetarian

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