Grilled Aubergine Salad

Finally summer came and barbecue season started. This salad is a must for Turkish barbecue tables.


  • 2 aubergine
  • 2 red peppers
  • 1 or 2 small chili (optional)
  • 1 tomato
  • 1 shallot
  • 1 clove of garlic
  • 1/4 teaspoon cumin
  • 1 teaspoon pomegranate molasses
  • 2 tablespoons of extra virgin olive oil
  • salt for taste


Pierce the vegetables in several places with a knife. Grill the vegetables on the barbecue. (You can also grill on your stove or in the oven.) Put the grilled vegetables directly in a pot or bag and let them sweat. This will help peel them off easily. Peel and finely chop all the vegetables. Take them in a large bowl and mix with cumin, salt, pomegranate molasess and olive oil.

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