FIRE ROASTED eggplant salad


Hi, Semra here…Aylins mom. Warm summer days are almost here. Cooking outdoors keeps the heat out of the kitchen. Grilling whole eggplants gives them a deep flavor. All it takes is grilling whole globe eggplants until their skin blisters.

I hope you enjoy.

Xx, Semra

(Aylin’s Mom)




3 large eggplant (Linked Here)
2-3 plum tomatoes diced (Linked Here) 
2-3 Persian cucumbers diced (Linked Here)
1 bunch sliced green onions (Linked Here)
1/2 cup chopped parsley (Linked Here)
1/4 cup extra virgin olive oil (Linked Here)
1 -2 tsp kosher salt (Linked Here)
1/2 tsp black pepper (Linked Here)
Zest and juice of one lemon (Linked Here)



  • Prick eggplants with knife and place on hot grill over flames
  • Turn every five minutes until skin gets charred and eggplant is soft 15-20 minutes
  • Place them in colander to let cool
  • In a large bowl add diced tomatoes, cucumbers, green onions and parsley
  • With a spoon, scoop the flesh of the eggplant from the charred skin and add into the bowl
  • Mix EVOO, lemon juice, lemon zest, Salt & Pepper
  • Pour over and mix thoroughly, then serve
  • If you’re making ahead hold the salt until ready to serve






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Thank you so much for stopping by the blog today! I hope you love my mom’s recipe as much as I do!

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