Eggplant and red pepper salad



When grilling season is all around, I decided to share one of my favourite eggplant salads that I first tried in Turkey and since then the lovely smoky flavour makes me spend pretty much time on making this dish. If you ever go to any Turkish restaurant, you may be served this salad as a meze. Whatever you call it, it’s really worth making it!!!

What we need:


4 eggplants


2 red peppers

2 tbsp of chopped parsley

2 cloves of garlic

½ lemon

Salt

4 tbsps extra virgin olive oil



What we have to do:


1. Wash the eggplant and the peppers. With the help of a fork, make some holes in eggplants as they may explode. Then grill them or cook them in a broiler. (It’s very delicious if the vegetables are a bit burnt. You can also bake them in the oven and then burn on the open stove fire. Peppers can be just burned on the stove. However, if you are having a barbecue party outside, you can place the vegetables on the grill. The smoke with do its job!) It will take about 45 min for eggplants and 15 min for red peppers.


2. When vegetables are ready, remove the burned skin. Cut peppers into pieces, eggplant can be simply smashed with a fork. Put the vegetables into a bowl.

3. Chop some parsley, grate garlic, squeeze some lemon juice, add salt and olive oil. Mix everything well and serve.
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