Char the eggplants and green peppers whole directly over the gas flame, turning, 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).
Stove
💡Charring directly over the flame gives the vegetables their smoky flavor; in the oven they soften, but the flavor is milder.
2
Transfer to a bowl, cover tightly and leave 10–15 minutes.
Bowl
💡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.
3
Peel off the charred skin and drain off the liquid (leave the eggplant in a colander 15–30 minutes).
Colander
💡Drain the roasted eggplant 15–30 minutes: its bitter juices dilute the salad.
To assemble
4
Grind the roasted vegetables together with the garlic, add the oil and vinegar and season with salt and black pepper.
Food processor
105calories
2 gprotein
6 gcarbs
7 gfat
● protein 7%● carbs 25%● fat 68%
Per serving (179 g), of 4 servings
For the Roasted Vegetables · To assemble ·
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⚖ About the ingredients
Eggplant: measured in pieces: one ≈ 300 g · 25 kcal per 100 g · More about Eggplant →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (4)
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
