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
Chop the roasted vegetables coarse and mix with the tomatoes, garlic, olive oil, lemon juice, cumin, smoked paprika, salt and black pepper.
KnifeCutting board
💡Serve at room temperature: the chill of the fridge mutes the smoky flavor.
5
Add the cilantro and stir.
148calories
2 gprotein
8 gcarbs
11 gfat
● protein 7%● carbs 23%● fat 70%
Per serving (233 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 →
Ground cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Ground cumin →
Smoked paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Smoked paprika →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (5)
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)
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)
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