Smoky Aubergine and Pepper Salad

Name: Smoky Aubergine and Pepper Salad
Yield: Serves Four to Six
Cuisine: Israel
Ingredients: pitta bread wedges or thinly sliced French bread or ciabatta bread, sesame seed crackers and cucumber slices, to serve; chopped fresh coriander (cilantro), to garnish; 1–2 shakes of cayenne pepper, Tabasco or other hot pepper sauce; coarse sea salt; 2 aubergines (eggplants); juice of ½–1 lemon, to taste; 2.5 ml/½ tsp ground cumin; 3–5 garlic cloves, chopped, or more to taste; 2 red (bell) peppers; 2.5 ml/½ tsp sherry or wine vinegar; 45–60 ml/3–4 tbsp extra virgin olive oil

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Cooking the aubergines whole, over an open flame, gives them a distinctive smoky flavour and aroma, as well as tender, creamy flesh. The subtle flavour of the roasted aubergine contrasts wonderfully with the strong, sweet flavour of the peppers. This dish is a middle eastern take on Mediterranean roasted vegetables. It is typical of the modern Mediterranean cuisine favoured in Israel today.

Ingredients

Israel
Mediterranean
Vegan
Brunch

Ingredients

Method