Fire-Roasted Eggplant & Pepper Salad with Lemon Twist
Roasted Salads, Middle Eastern Spreads, Appetizers, Holiday & Summer Salads
Fire-Roasted Eggplant & Pepper Salad with Lemon Twist
Roasted Salads, Middle Eastern Spreads, Appetizers, Holiday & Summer Salads
Ingredients
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2 eggplants roasted over an open fire[cite: 8]
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2 red bell peppers roasted over an open fire[cite: 8]
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Juice of 1 lemon[cite: 8]
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Lemon zest[cite: 8]
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1 tsp dry mint[cite: 8]
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1/2 tbsp sweet paprika[cite: 8]
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Pinch of chili flakes[cite: 8]
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Salt and black pepper to taste[cite: 8]
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Chopped confit garlic[cite: 8]
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1 fresh squeezed tomato[cite: 8]
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Serving base: Labneh, sour cream, or raw tahini with quality olive oil, served with good bread or crackers[cite: 8].
Method
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01
Peel and Chop: Peel the roasted eggplants and peppers, and chop them coarsely[cite: 8].
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02
Add Seasonings: Add lemon juice, zest, dry mint, paprika, chili, salt, pepper, garlic, and squeezed tomato[cite: 8].
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03
Mix Gently: Mix everything gently together, taste, and adjust flavors[cite: 8].
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04
Serve: Serve over a bed of labneh, sour cream, or raw tahini with olive oil and bread or crackers[cite: 8].
Step by step
Clear process images displayed in the same order as the method.
1
Present the smoky, vibrant roasted eggplant and pepper salad served over a rich bed of labneh or tahini, looking like a million bucks with zero effort.
2
Roast the eggplants and red bell peppers directly over an open fire or grill until charred and smoky.
3
Peel off the charred skin of the eggplants and peppers, and chop the flesh coarsely on a cutting board.
4
Add fresh lemon juice, lemon zest, dry mint, sweet paprika, chili flakes, salt, black pepper, and chopped confit garlic.
5
Gently mix in a fresh squeezed tomato along with all the seasoned vegetables until well combined.
Use room-temperature eggs and do not open the oven during the first stage of baking.
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