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  • Manca (Roasted Eggplant and Pepper Salad)

Manca (Roasted Eggplant and Pepper Salad)

Posted on Apr 29th, 2022
by Chef's Pencil Staff
Categories:
  • Appetizer
  • Middle East Cuisine
  • Salads
  • Vegetables Side Dishes
MANCA (ROASTED EGGPLANT AND PEPPER SALAD)

Everyone in Turkey would agree that roasted vegetable salads are more delicious with vegetables cooked over an open fire. Roasted vegetable salads are the favorite of large picnics and weekend summer barbecues.

Roasted pepper and eggplant salads are the most famous and can be found in every region of Turkey, but don’t be fooled into thinking it always has the same name. This salad sometimes has a different name, even within the same city.

Manca (Roasted Eggplant and Pepper Salad)

Chef’s Pencil Staff
Here is an eggplant salad recipe that will complement any meal, no matter what you are serving. Don't be afraid to be creative. Feel free to change the quantities and measurements of the ingredients to your liking. And if you change the basics, you may unwittingly be recreating a recipe made in another town.
4.92 from 50 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Salad
Cuisine Turkish
Servings 4 servings

Ingredients
 
 

  • 2 red bell pepper
  • 1 large green pepper
  • 2 medium eggplant
  • 1 medium tomato
  • 1 clove of garlic
  • ¼ cup chopped parsley
  • 1 tbsp vinegar
  • 3 tbsp olive oil
  • salt, to taste
  • pepper, to taste

Instructions
 

How to make Manca (Roasted Eggplant and Pepper Salad)

  • Roast the eggplant and red and green peppers in a cast-iron skillet. Do not forget to make small holes on them with a knife.
  • Place the roasted vegetables on a plate, cover them with cling film, and let them cool for 10 minutes when they will be easier to peel.
  • Finely dice the tomatoes. Finely chop the garlic and parsley.
  • Peel and finely chop the cooled roasted vegetables.
  • Mix the roasted eggplant and peppers, tomato, garlic, and parsley in a large bowl. Add vinegar and olive oil and season with salt and pepper. Mix well. 
  • Transfer the salad to a serving plate, drizzle olive oil on top, and serve it.
Tried this recipe?Let us know how it was!

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

4.92 from 50 votes (50 ratings without comment)

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