Turkse BBQ salade – Smaakvolle lauwwarme salade
Time flies when you’re having fun. Well not only when you’re having fun… Over here in Belgium we’ve entered the 5th week of quarantine. A subtle non effective version if you ask me… I notice it’s starting to weigh on my mood a bit. I’m longing for a week of spending some time on holidays. Yet it seems like some don’t care for #socialdistance at all leading to longer periods of isolation for those who do care… Luckily the sun is doing its best and at times we can imagine ourselves on a trip down south. Until reality of some unfinished work kicks you in the face. With this Turkish BBQ salad however I was able to make an imaginary trip to Turky for a while. Grilled aubergine, roasted paprika, mint feta, … A summer trip through your plate full of beautiful flavours. Bringing some extra power to be able to hold on a little longer!
A lamentation and call to common sense was the first block of this post. Until I realised this isn’t the right spot for that. Thank my children who saved you from a post like that. Just when I was done writing my complaints they entered the room happily craving my attention. It would be a shame to let this salad go to waste due to a moment of weekness. This salad brought me some positive vibes and energy last week after a quite enjoyable BBQ session. This Turkish BBQ salad made me travel in mind bringing me some energy to move on. I was quite happy with the looks and damned… The taste! Exactly what I desire from a side dish!
A while back I started working with Kamado Joe’s soapstone for the first time (read more about this accessory here). I liked cooking on it right away, so I quickly wanted to find out some other possibilities. Would I be able to color a portion of meatballs nicely? The smoky turkish meatballs show the result. And what would it be like to sear some other vegetables on this soapstone? Well, I can already assure you that my original enthusiasm hasn’t diminished. This Turkish BBQ salad made on the soapstone was welcomed with open arms by my guests (read my wife and kids). The soapstone gives the aubergine a nice tanned color while allowing it to cook slowly. Admit it, they look beautiful, don’t they?
What perhaps made the whole thing even more fun was the trip through our garden to pick herbs. Sounds very adventurous but in quarantine little things make you even happier than before. So what’s the big adventure? Taking a couple of steps to our newly created herb trail in the garden where I could pick fresh mint and oregano to flavor this dish. In my opinion, homegronw herbs and vegetables bring that extra sparkle of excitement to a meal. Could you imagine how much I’m longing for the moment to make this salad with my homegrown bell peppers?
Are you longing for a some time of as much as I do? Do you crave for some holiday vibes? Don’t wait until quarantine is over! Make this Turkish BBQ salad and create yourself an imaginary trip to Turkey. You will find out it’s quite satisfying and brings your meal to an even higher level when you walk the extra mile to create a lovely side dish. So maybe this can be your challenge for the coming weeks. Make this salad or one you create yourself and share it on social media with me tagged in it. I look forward seeing all of your creations! Enjoy
- 4 eggplants
- 2 tbsp sunflower oil
- some twigs of oregano
- 3 sweet bell peppers
- 1 handful of fresh mint
- 1 pinch of cinnamon
- lime juice and zest to taste
- pepper and salt to taste
- 2 tbsp pomegranate bbq sauce recipe see smoky turkish meatballs
- 100 gr. feta cheese
- 1 tsp hazelnut oil or more to taste
Before you start, make the pomegranate BBQ sauce according to this BBQ sauce recipe served on the smoky turkish meatballs. Keep aside.
Halve the eggplants and carve the halves crosswise (without damaging the skin).
Fill the cavities with some oregano and sprinkle with the oil. Rub in well and sprinkle some salt on top. Set aside for ten minutes while heating up the BBQ to a medium heat (+-200°C).
If some moisture beads on top of the eggplants they are ready for the next step. Roast the eggplants on the soapstone with the flesh side down so they can colour nicely. If you don't have a soapstone you can do this directly above the coals (make sure you don't burn the flesh, this is bitter and unhealthy). Place the sweet bell peppers directly above the coals so they can colour nicely (this way you can easily remove the skin afterwards and they are full of flavour).
As soon as the flesh is coloured, let the eggplants cook a little longer on the indirect heat side skin side down until the flesh is done (+- 15 minutes).
Pulk the flesh out of the eggplants and add to a bowl. Scrape the skin off the sweet pepper and then cut into strips. Add to the eggplants together with the chopped mint, cinnamon, lime sauce, hazelnut oil, pepper, salt and pomegranate BBQ sauce and stir well.
Crumble the feta cheese and stir into the lukewarm Turkish BBQ salad. Taste it all and if desired add some more of the seasoning until it is balanced for you.