Char the eggplants 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
In a small bowl, mix the garlic, olive oil, lemon juice, salt and black pepper, arrange the whole roasted vegetables on a plate and spread the mixture over them.
BowlPlate
89calories
1 gprotein
4 gcarbs
7 gfat
● protein 5%● carbs 19%● fat 76%
Per serving (99 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 →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 886 kcal per 100 g · More about Oil →
Lemon: measured in pieces: one ≈ 58 g · 29 kcal per 100 g · More about Lemon →
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)
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)
Plate· Also works: Serving platter (None)
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