How long does it take to make Roasted Eggplant and Pepper Salad?
Roast peppers at 220°C (430°F) for 30–40 minutes, cover for about 10 minutes, then peel and seed.
1 hr 28 minTotal
53 minActive time
35 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Char the eggplants and peppers whole directly over the gas flame, turning | 45 min |
| 2 | Transfer to a bowl, cover tightly and leave 10–15 minutes | 12 min |
| 3 | Peel off the charred skin, remove the stem and seeds from the peppers and drain off the liquid (leave the eggplant in a colander 15–30 minutes) | 22 min |
| 4 | Chop the eggplant flesh with a knife | 3 min |
| 5 | Chop the roasted vegetables fine and mix with the garlic, olive oil, lemon juice, salt and black pepper | 5 min |
How to Tell It's Done
- until the skin is black and blistered on all sides and the flesh is completely soft (eggplants: 20–30 minutes, about 10 minutes per side)
Tips
- Charring directly over the flame gives the vegetables their smoky flavor; in the oven they soften, but the flavor is milder.
- The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
- Drain the roasted eggplant 15–30 minutes: its bitter juices dilute the salad.
- Serve at room temperature: the chill of the fridge mutes the smoky flavor.
Common Mistakes
- Chop with a knife, not a blender: that way fibers and chunks remain, and the texture doesn't turn to mush.
More Ways
- Season with garlic (about 3 cloves), olive oil and lemon.
The full recipe: Roasted Eggplant and Pepper Salad →
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