Skip to Content

Warm Eggplant Salad with Ottoman Spice Mix

Warm Eggplant Salad with Ottoman Spice Mix

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

We ordered this warm eggplant salad as part of a mezze (appetizer) platter in Turkey, and I’ll have to admit I wasn’t expecting it to wow me.

My experience with eggplant was of having a few poorly made, deep fried eggplant parmesan dishes. Mushy and tasteless.

I’m glad I ordered this warm eggplant salad because it officially changed my mind about eggplant.

Combined with roasted pepper and tomato along with the Turkish spice mix results in a bright and spicy flavor that was a perfect addition to the mezze platter.

After making it at home and having some leftovers, I’ve also discovered that it is really nice filling for an omelet!

Afiyet Olsun (Enjoy your meal in Turkish)

Looking for additional recipes using eggplant? Here are a few more you might enjoy!

Warm Eggplant Salad with Ottoman Spice Mix


  • 2 Medium Eggplants
  • 2 Medium Tomatoes
  • 1 Medium Red Bell Pepper
  • 4 Tablespoons Olive Oil
  • 1/2 White Onion (minced)
  • 2 Cloves Garlic (minced)
  • 1 Tablespoon Tomato Paste
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Sumac
  • 1/2 Teaspoon Oregano
  • 1/2 Teaspoon Dried Mint
  • 1/2 Teaspoon Dried Hot Red Pepper Flakes
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Allspice
  • Salt and Pepper to Taste
  • Parsley, Minced as a garnish
  • Lemon Wedges


    1. Roast the red bell pepper together with the tomatoes in a 350 degree oven until they are soft and begin to slightly blacken.
    2. Remove 1/2 of the skin of the eggplant and cut it into 1/2 inch cubes. Saute the cubes in a saute pan with olive oil until it begins to brown (approximately 10 minutes).
    3. Place the eggplant into a sauce pan and put aside.
    4. In the same pan saute the garlic and onion until translucent, and then add them to the sauce pan with the eggplant.
    5. Remove the skin from the tomato and roughly chop the roasted vegetables, then add them to the sauce pan.
    6. Add 2 teaspoons of the dry spices, 1 teaspoon of salt, 1/2 cup of water and the tomato paste to the pan.
    7. Stir and bring it to a boil, then cover and then reduce the heat to a simmer. Continue to cook until the eggplant becomes soft (approximately 30 minutes).
    8. Allow the mixture to cool.
    9. Serve with chopped parsley, lemon wedges, and the bread of your choosing.

Pin the recipe for later:Warm Eggplant Salad

More Turkish recipes you might enjoy and combine to make your own mezze (appetizer) platter:

Curried Black-Eyes Peas

Turkish Meatballs – Kofte

Yogurt Dip with Jalapeno and Fresh Herbs



Skip to Recipe