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Aubergine and red pepper salad

This dish was my favourite of all the things I cooked for our board-games evening. It is by Sam and Sam Clarke from their Moro cookbook. It involves the charring of aubergine/eggplant and red peppers/red capsicums. This process can be scary the first time around as you the smell of burning can be quite strong. The burning smell however, is totally worth it as the dish is rather tasty.
Normally, I’d do it on a gas burner (as in the picture below) but since we don’t have one, I put the vegetables under a very hot grill for nearly an hour. Thankfully, our fire alarm didn’t go off!

A charring eggplant
A charring eggplant

A kind fellow-blogger has presented the recipe from the book “Moro” so I’m providing a link to it rather than re-writing it.

Recipe: Aubergine and Red Pepper salad from The Family Cook Book

Tips:

a. Equip yourself with a good mortar and pestle to make the dressing for this dish.

b. I served it with soft pita bread and it went quite well.

c. Since the burnt butter and almond dressing was similar for Fetteh and this dish, I made a big batch of it together.

d. To make this dish vegan, omit the yoghurt and the substitute the butter for the topping with vegetable spread.

Left: Grilled and peeled aubergine (resembles an octopus) and red peppers Right: The final salad with yoghurt and a burnt butter dressing
Left: Grilled and peeled aubergine (resembles an octopus) and red peppers
Right: The final salad with yoghurt and a burnt butter dressing

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