Arrange the eggplants, peppers, green peppers and tomatoes on a baking sheet.
Baking pan
2
Roast the eggplants, peppers, green peppers and tomatoes whole in a hot oven (220°C / 430°F) 30 minutes, turning (whole eggplants: up to an hour), until the skin is blackened and the flesh completely soft.
⚙ Oven roastingOvenBakeware
💡Give it room in the pan: crowded vegetables steam instead of browning.
3
Transfer to a bowl, cover tightly and leave 10 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.
4
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).
Colander
💡Drain the roasted eggplant 15–30 minutes: its bitter juices dilute the salad.
5
Chop the eggplant flesh with a knife.
KnifeCutting board
💡Chop with a knife, not a blender: that way fibers and chunks remain, and the texture doesn't turn to mush.
To assemble
6
Chop the roasted vegetables fine and mix with the garlic, olive oil, lemon juice, cumin, caraway and salt.
KnifeCutting board
💡Serve at room temperature: the chill of the fridge mutes the smoky flavor.
7
Arrange on a plate and top with the olive oil, olives and hard-boiled egg.
204calories
4 gprotein
14 gcarbs
13 gfat
● protein 9%● carbs 30%● fat 61%
Per serving (408 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 →
Tomatoes: measured in pieces: one ≈ 150 g · 18 kcal per 100 g · More about Tomatoes →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Cumin →
Caraway: measured in tsp in this recipe: 1 tsp = 5 g · 333 kcal per 100 g · More about Caraway →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Olives: measured in tbsp in this recipe: 1 tbsp = 15 g · 115 kcal per 100 g · More about Olives →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
🔧 Tools needed (6) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
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.
