Strips of roasted pepper in a dressing of olive oil, garlic and vinegar that soaks into them before serving: in the Tunisian version, peppers in honey and garlic.
Arrange the eggplants and peppers on a baking sheet.
Baking pan
2
Roast the eggplants and peppers whole in a hot oven (220–250°C / 430–480°F) 25–40 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 10–15 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.
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
Cut the peppers into strips.
KnifeCutting board
7
In a bowl, mix the garlic, olive oil and vinegar, season with salt and add the peppers.
Bowl
8
Let the salad stand at least 15 minutes before serving.
💡The rest matters: the warm peppers soak up the dressing, and the longer the salad stands, the better it tastes.
185calories
3 gprotein
12 gcarbs
11 gfat
● protein 9%● carbs 30%● fat 61%
Per serving (335 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 →
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.
