Smoky Aubergine Salad with Red Pepper

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Aubergine and red pepper are cooked over an open flame to make this aubergine salad full of smoky flavour. After the vegetables are cooked they’re dressed with a mixture of pomegranate molasses and sumac and tossed with tomatoes for the perfect summer salad!

We really should eat more salads. Being the carb loving, cheese loving, meat loving person I am I tend to veer more towards hearty meals which make me feel all warm and full inside.

In summer though I start to feel the odd salad craving and that’s when I decide to try and come up with something that doesn’t involve any of my favourite food groups but still has enough flavour to keep me satisfied. And this smoky aubergine salad definitely delivers.

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Smoky Aubergine Salad with Red Pepper on a patterned plate on a white wooden background

It’s been beautiful weather here the past few days. We even had a barbecue yesterday which definitely indulged my meat loving persona. Although this aubergine salad on the side definitely wouldn’t have gone amiss!

In fact, you could use a barbecue to cook the aubergine and red pepper and it would work so well to get that smoky flavour which really sets this salad off.

Since the British weather was doing its much more familiar thing of being cold and miserable when we made this salad we roasted our aubergine and pepper over the open flame of our hob (stovetop).

Turkish flatbread on a white wooden background

The first couple of times I did this I was a bit freaked out about it and was worried I was about to cause a fire  but now that I’ve got a taste for that smoky flavour it’s totally worth the effort of using this method.

I tend to do it on a medium high heat and use tongs to gently turn the aubergine and pepper every few minutes until the skin is blistered and the vegetables feel really soft.

If you’re worried about making a mess I have seen a tip to put foil around the base of your hob but I haven’t tried it myself.

Close up of Smoky Aubergine Salad with Red Pepper topped with feta

Once the aubergine and pepper have cooked through and the skin is blistered I put them in a bowl covered with cling film to allow them to steam for 20 minutes or so to make it easy to remove the skins.

Then simply peel them and chop them all up. Place the chopped vegetables with tomatoes, pomegranate and all kinds of other yumminess in a bowl and mix it together.

Why we love this aubergine salad:

  • It’s an amazing summer dish which can be made over a stovetop or on the barbecue which leaves the vegetables full of smoky flavour
  • It’s hearty enough to be served on its own or it tastes delicious with some simple flatbreads
  • It’s made of healthy ingredients like aubergine, pepper and pomegranate seeds
  • It’s gluten free and vegetarian as well as easily made vegan by leaving off the cheese

Ingredients you need to make this smoky aubergine salad with red pepper:

  • Aubergine/Eggplant
  • Red Pepper
  • Garlic
  • Olive Oil
  • Lemon Juice
  • Sumac
  • Pomegranate Molasses
  • Pomegranate
  • Tomatoes
  • Parsley

Equipment you need to make this recipe…

Keep scrolling to get the full recipe for this smoky aubergine salad with red pepper…

Overhead shot of Smoky Aubergine Salad with Red Pepper on a white wooden background with bread and parsley

The dressing for this aubergine salad uses some simple, fresh and flavourful ingredients whisked together while the vegetables are cooking.

Of course there’s olive oil and garlic, two of the dreamiest ingredients of all. Then I added lemon juice, sumac and pomegranate molasses for a hint of sweet and sour.

We served our salad with some homemade Turkish flat bread and plenty of fresh parsley.

Smoky Aubergine Salad with Red Pepper on a patterned plate with bread and parsley in the background.

Smoky Aubergine Salad with Red Pepper on a white wooden surface with bread in the background

Oh, and of course feta. Come on now, you didn’t expect me to go no cheese at all right?

The feta is an optional extra and of course you could leave it off if you wanted this salad to be vegan or for some crazy reason you didn’t like feta 😱

But that saltiness really works with the smoky flavour of the vegetables and adds a lovely creaminess to the final dish. Obviously aubergine and feta are just a dream combination, it features in quite a few of my favourite aubergine recipes.

Smoky Aubergine Salad with Red Pepper on a patterned plate on a white wooden background and a patterned cloth.

How to make aubergine salad:

  1. Roast the aubergine and peppers: Use tongs to hold the aubergine and peppers over a stovetop flame until softened and the skin is blistered. Place in a bowl and cover with cling film for 20 minutes then peel and chop.
  2. Make the dressing: Whisk together all of the dressing ingredients and set aside
  3. Finish the salad: Put the aubergine and pepper in a large bowl with the tomato and most of the parsley. Pour over the dressing and toss well then tip onto a serving platter, top with the rest of the parsley, pomegranate seeds and feta if using.

Close up of Smoky Aubergine Salad with Red Pepper

Expert tips for making aubergine salad:

  • You can roast the aubergine and pepper ahead of time to make this salad quick to make on a weeknight
  • If you’re not a fan of parsley you can use a different herb instead, coriander would work well
  • To make this recipe vegan just leave the feta off
  • If you’re missing the meat then you could stir through some chopped chicken or serve alongside some roast lamb

Want more? Try these other aubergine recipes!

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Overhead shot of Smoky Aubergine Salad with Red Pepper on a white wooden background with bread and parsley

Smoky Aubergine Salad with Red Pepper

Aubergine and red pepper are cooked over an open flame to make this aubergine salad full of smoky flavour. After the vegetables are cooked they're dressed with a mixture of pomegranate molasses and sumac and tossed with tomatoes for the perfect summer salad!
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Turkish
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 300kcal
Author: Amy Fulwood

Ingredients

  • 2 large Aubergine/Eggplant
  • 2 Long Red Pepper
  • 2 cloves Garlic crushed
  • 80 ml Extra Virgin Olive Oil
  • 2 tsp Lemon Juice
  • 1 tsp Sumac
  • 3 tbsp Pomegranate Molasses
  • 1 Pomegranate
  • 3 large Tomatoes chopped
  • Bunch Parsley chopped

Instructions

  • Cook the aubergine and peppers over the flame of a gas hob until the skin is blistered and the flesh is soft. Place into a bowl covered with cling film and allow to steam while you make the rest of the salad. If you don't want to cook the vegetables over a flame then you can roast them on a high heat until the skin is blackened and the flesh is soft.
  • For the dressing whisk together the olive oil, garlic, lemon juice, sumac, pomegranate molasses and most of the seeds from the pomegranate. 
  • When the aubergine and pepper are cool enough to touch peel away the skins and chop, removing the stalks and the seeds from the pepper. Place in a bowl with the tomatoes and most of the parsley. Drizzle over the dressing and tip onto a serving plate. Serve with the rest of the pomegranate seeds and parsley sprinkled on top.
Nutrition Facts
Smoky Aubergine Salad with Red Pepper
Amount Per Serving
Calories 300 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g10%
Sodium 10mg0%
Potassium 339mg10%
Carbohydrates 28g9%
Fiber 4g16%
Sugar 19g21%
Protein 2g4%
Vitamin A 2030IU41%
Vitamin C 87.4mg106%
Calcium 14mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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12 Comments

  • Reply
    Claudia
    09/05/2018 at 1:41 PM

    5 stars
    everytime I visit here I have to go in the kitchen to make something to eat your recipes make me so hungry everything looks fabulous and I love how colorful this salad it. Going to try it for lunch!

    • Reply
      Amy
      09/05/2018 at 7:30 PM

      Thanks so much Claudia!

  • Reply
    Natalie
    09/05/2018 at 1:48 PM

    5 stars
    I love everything aubergine! And this salad looks like my kind of perfect dinner! Sounds simply delicious ♥

    • Reply
      Amy
      09/05/2018 at 7:28 PM

      Thank you Natalie 🙂

  • Reply
    Lisa | Garlic & Zest
    09/05/2018 at 2:05 PM

    5 stars
    Pour the wine and pass the flatbread. I’m in!

    • Reply
      Amy
      09/05/2018 at 7:28 PM

      Haha thanks Lisa!

  • Reply
    Carlee
    09/05/2018 at 2:19 PM

    What a flavorful looking salad! We forget that salads don’t have to revolve around greens. This looks like a great way to switch it up!

    • Reply
      Amy
      09/05/2018 at 7:28 PM

      Thanks Carlee 🙂

  • Reply
    Courtney
    09/05/2018 at 2:25 PM

    5 stars
    This looks absolutely delicious! I’m loving all the flavours in this dish!

    • Reply
      Amy
      09/05/2018 at 7:27 PM

      Thank you Courtney!

  • Reply
    Gloria
    09/05/2018 at 4:06 PM

    5 stars
    It took me a while to finally like eggplant. This looks delicious and a great way to enjoy this veggie for sure. I would love this for dinner any night.

    • Reply
      Amy
      09/05/2018 at 7:27 PM

      Yeah, I know it can be a bit of a love/hate thing but this is such a great way to eat it!

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