Turkish Eggplant Salads Recipe

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Turkish Eggplant Salads
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  1. Wash the eggplant and prick all over with a fork. Place on the grill (before the meat as it takes longer to cook). To make sure it cooks evenly, turn it occasionally using the stem as a handle. When the skin of the eggplant looks quite burnt, make sure the flesh is soft right through by testing it with a fork.
  2. 2 Hold the eggplant under cold running water to cool, then peel the skin, leaving the soft flesh. Slice it into a serving dish and add the tomatoes, bell pepper, garlic and cucumber .
  3. 3 Place the onion in a separate dish and rub with a good pinch of salt, then wash and drain. Add to the salad along with the parsley.
  4. 4 To make the dressing, combine the lemon juice, olive oil, and salt and pepper to taste. Drizzle over the salad and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 131.64 Kcal (551 kJ)
Calories from fat 42.09 Kcal
% Daily Value*
Total Fat 4.68g 7%
Sodium 10.67mg 0%
Potassium 787.94mg 17%
Total Carbs 20.79g 7%
Sugars 13.54g 54%
Dietary Fiber 8.69g 35%
Protein 3.48g 7%
Vitamin C 55.1mg 92%
Vitamin A 1mg 33%
Iron 16.8mg 93%
Calcium 39.4mg 4%
Amount Per 100 g
Calories 33.2 Kcal (139 kJ)
Calories from fat 10.62 Kcal
% Daily Value*
Total Fat 1.18g 7%
Sodium 2.69mg 0%
Potassium 198.72mg 17%
Total Carbs 5.24g 7%
Sugars 3.41g 54%
Dietary Fiber 2.19g 35%
Protein 0.88g 7%
Vitamin C 13.9mg 92%
Vitamin A 0.2mg 33%
Iron 4.2mg 93%
Calcium 9.9mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
  • 3

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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