Eggplant and Roasted Pepper Salad

  • Cooking and Prep: 20 m
  • Serves: 6
  • Contains:

The roasted eggplant is the star here.

Ingredients (10)

Main ingredients

Start Cooking

Home Preparation

  1. In a small container, mix lemon juice, garlic, olive oil, and parsley. Store sealed.

  2. Packaging: Pack a mixing bowl, knife, and fork. Put the parsley mixture, the olives, and the techina into a cooler or insulated bag, directly on top of ice packs. Then put in the eggplants and peppers. 

On-Site Preparation

  1. Grill eggplant on all sides, until soft all around.

  2. Grill peppers until roasted on all sides. Peel once they are no longer boiling. Remove seeds. Set hot pepper aside.

  3. Peel eggplant and chop finely with roasted red pepper.

  4. Add parsley mixture. Mix and transfer to a serving plate.

  5. Garnish with black olives and the roasted hot pepper.

Serving Suggestion

  1. Prepare plenty of pitas or tortillas to heat on the barbecue. Some people don’t consider eggplant worth eating without techina.


Photography by Hudi Greenberger

Food Styling and Props by Chavi Feldman

Please Log in to post a review How'd it turn out? Write a review. SUBMIT
Please Log in to ask a question Write your question here POST

Subscribe to

For the latest and trendiest recipes!
Subscribe to
For the latest and trendiest recipes!