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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a Spanish version of a salad found throughout the Mediterranean. North African versions omit the tomatoes and add some mild chili peppers, like anaheims (3-6 for this recipe). Use small, long eggplants, as they will grill faster. Ingredients:
2 1/2 pounds eggplants |
2 red bell peppers |
4 scallions |
2 tomatoes |
1 salt to taste |
2 tablespoons lemon (or lime juice) |
1 clove garlic, puréed |
2 tablespoons extra virgin olive oil |
2 tablespoons chopped flat-leaf parsley, mint or cilantro |
Directions:
1. Prepare a hot grill. Pierce the eggplants in several places with the tip of a knife. Grill the eggplants, peppers, scallions, and tomatoes, turning them every four to five minutes until blackened all over and soft. The scallions will be done first, then the bell peppers, then the tomatoes, then the eggplants (timing depends upon the size). Remove each, except for the eggplant, as done, place in a bowl and cover tightly. Let sit 20 to 30 minutes. Transfer the eggplant as it?s done to the bowl. Cover and allow to sit for 15 to 30 minutes. Pour off any liquid from the bowl.
2. Peel and seed the peppers and tomatoes. Cut into small dice. Chop the scallions. Peel the eggplant if desired, and chop and toss with the peppers, scallions and tomatoes. Add salt to taste, the lemon or lime juice, garlic, olive oil and herbs. Stir together well, and let sit for another 30 minutes or longer if possible. Serve at room temperature.
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