Turkish Roasted Eggplant with Garlic Mayonnaise and Toasted Bread
If you're looking for Turkish eggplant and tomato recipes, this one is sure to become a favorite. Silky roasted eggplant is topped with sweet roasted tomatoes, onions, and garlic, then finished with a bright lemon garlic mayonnaise and served with crispy toasted bread. It's an easy dinner, appetizer, or the perfect addition to a mezze spread.
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Servings: 4 servings
Equipment
Ingredients
- 2 pounds eggplant, Japanese or heirloom eggplant are best
- 1 1/2 pounds tomatoes, about 4 large, diced
- 1 medium yellow onion, thinly sliced
- 1 large garlic clove, sliced
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 1/2 cup Italian parsley leaves, for garnish
for the mayonnaise:
- 1/2 cup mayonnaise
- Juice of 1 lemon
- 1 clove garlic, minced
Instructions
For the eggplant:
- Heat oven to 425°F. Remove stems from 2 pounds eggplant and cut in half vertically. Score the flesh of each eggplant half, making slashes one way and then the other, but don't cut all the way through. Place in a single layer in a large roasting pan or baking dish.
- Combine 1 1/2 pounds diced tomatoes, 1 sliced onion, 1 sliced garlic clove, 3 tablespoons olive oil, 2 teaspoons salt, and 1 teaspoon sugar in a large bowl and toss to combine. Spread mixture evenly over eggplant. Cover with foil and roast for 40 minutes or until eggplant is knife tender. Remove foil and continue roasting until onions are browned and juices are reduce by half, about another 30-40 minutes.
For the mayonnaise:
- Combine all ingredients in a medium bowl, whisking until smooth. Taste and add salt as needed. This sauce should be very bright and lemony and easy to drizzle over the eggplant.
For the toasted bread:
- Slice 1/2 loaf of bread into 1/2-inch thick slices and arrange in a single layer on a baking sheet.
- Combine 2 tablespoons oil and 1 clove minced garlic in a small frying pan and warm over low heat until fragrant, about 5 minutes. Brush garlic oil over bread slices and season wih salt.
- Place in oven with eggplant. Bake until crisp, about 15 minutes. Sprinkle with salt and pepper.
To serve:
- Place an eggplant half on a plate, drizzle with mayonnaise and sprinkle a few parsley leaves over the top. Place a bread slice on each plate and serve, passing more mayonnaise at the table.
Notes
- Choosing Eggplant: Japanese or heirloom eggplants are ideal because they have thinner skins and fewer seeds, making them less bitter. If using standard globe eggplants, consider salting the scored flesh for 20 minutes and patting dry before roasting to draw out excess moisture.
- Prepping Ahead: The eggplant and tomato mixture actually tastes better the next day as the flavors meld. You can roast the eggplant up to 2 days in advance and store it in the fridge. Just reheat gently in the oven or serve it at room temperature.
- Mezze Style: To serve this as an appetizer for a crowd, mash the roasted eggplant and tomato mixture slightly with a fork, spread it on a platter, drizzle the lemon-garlic mayo over the whole thing, and surround it with the toasted bread.
- Keep Bread Separate: Always toast the garlic bread fresh just before serving so it stays perfectly crisp and doesn't get soggy.