Eggplant Salad with homemade pickled cucumbers

👨‍🍳 Method

For the Salad Dressing

1. 1
   In a small bowl, whisk the oil, vinegar and salt until smooth.

   Bowl

For the Roasted Vegetables

1. 2
   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. 3
   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. 4
   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.
4. 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

1. 6
   Wash the cucumbers and arrange them in a clean jar, upright and tightly packed, with the garlic and dill between them.

   Jar

   💡Fresh, firm cucumbers, tightly packed and completely covered with water: a cucumber sticking out of the water softens and grows mold.
2. 7
   Dissolve the salt in the water and pour over the cucumbers until they are completely covered.
3. 8
   Close and leave at room temperature for 3–7 days, until the cucumbers turn olive green and are as sour as you like.

   💡Taste the water after a day: it should be as salty as seawater. Add salt or water as needed.
4. 9
   Move to the fridge: the cold stops the fermentation.

   Refrigerator
5. 10
   Put the roasted eggplants, the pickles, green pepper, red pepper and onion in a large bowl.

   Bowl
6. 11
   Pour in the dressing and toss well.
7. 12
   Add the parsley and toss.