Aubergine & sweet pepper salad

Aubergine & sweet pepper salad

By
From
The Islands of Greece
Serves
4
Photographer
Steven Joyce

This is a chunky version of a popular dip. If you prefer your melitzanosalata as a smooth dip, simply cook the aubergine (eggplant) whole in the same way as the pepper below, then remove the skin and any large strands of seeds. Blitz all the ingredients together with 4–5 tablespoons of Greek yoghurt. Taste for seasoning and serve.

Ingredients

Quantity Ingredient
1 red pepper
1 aubergine, cut into 1 cm slices, then quartered
2 garlic cloves, sliced
1/2 lemon, juiced
3 tablespoons olive oil
1/4 teaspoon ground cumin
salt
freshly ground black pepper
2 tablespoons torn parsley leaves, (optional)

Method

  1. Preheat the oven to 200ºC.
  2. Place the red pepper directly on to the naked flame of a gas ring and cook, turning regularly, for 10 minutes, or until blackened and charred all over. Remove from the heat and place in a sandwich bag. Seal and leave to cool. When cool enough to handle, remove from the bag and rub off and discard the skin.
  3. Toss the aubergine, garlic, lemon juice, oil, cumin, salt and pepper together and tip into a baking sheet. Arrange so everything lies in a single layer. Place in the oven for 30 minutes, but check after 15. Turn the pieces of aubergine over and, if the garlic is cooking too quickly, remove and set aside (if it burns it will taste bitter).
  4. Roughly chop the red pepper and strew on to a platter. Scatter over the parsley leaves (if using).
  5. Remove the aubergine from the oven and allow to cool a little. Place the aubergine and garlic slices on the platter with the peppers and parsley, if used, and toss together gently. Best served at room temperature.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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