Turkish Charcoal-Grilled Eggplant Salad

This family recipe is a little labor intensive at first but made a breeze at the end with the food processor (once upon a time, we used to mash it all together with forks!) Served with sliced baguettes for spreading, it's a great summer side dish/appetizer for barbecues.




Four medium size eggplants ¼ cup fresh Italian (flat-leaf) parsley ¼ cup fresh dill 2 scallions, peeled and trimmed of the dark green part 1 garlic clove, crushed Juice of a lemon 2 tablespoon olive oil Salt and fresh crushed pepper to taste. Parsley, Greek olives for decoration.

Nutritional information

No nutrition information available


Light a medium fire in your grill. Set the eggplants directly on the grill, over a direct heat. Turn them over every few minutes until they are soft throughout and the skin is cracked, between 20-40 minutes depending on the fire and the size of the eggplants. Remove from fire and place on a large plate (to keep the juices from making a mess!) to cool. When cool, one by one, cut each eggplant lengthwise; remove as many seeds as you're able, using a serrated-edge grapefruit spoon, but leaving as much pulp as you can. Discard the seeds. After the seeds are removed, remove the pulp from the skin and place it in a colander that has been placed in a large vessel (again, to capture the sticky juices and keep them from making a mess.). Repeat for all four eggplants. Let the eggplant pulp drain for two-three hours or overnight. Prepare your Cuisinart food processor with the chopping/mixing blade. Place the pulp and then the other ingredients inside the bowl, and set on pulse until it achieves a smooth consistency – 30 seconds to a minute. Spoon into a serving plate and cool for about an hour in the fridge. When ready to serve, decorate with a sprig of parsley surrounded by four Greek olives. Serve with sliced baguette for spreading.