Fried Eggplant and Pepper Salad
A flavour-packed mezze that is wonderful warm or at room temperature with bread.
Fried eggplant and pepper salad is a mezze that bursts with deep, mellow flavor. The eggplant and peppers are fried until soft and sweet, then dressed with garlic, tomato, and a touch of tang. It's an appetizing side that pairs beautifully with grills.
How to Prepare
Fry the eggplant and green pepper until golden, then drain.
Chop the tomato, hot pepper, garlic and mint.
In a bowl, combine the fried eggplant and pepper with the chopped vegetables.
Season with salt, a squeeze of lemon, a splash of vinegar and olive oil.
Toss gently and let the flavours mingle.
Serve with bread.
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Let the salad rest for a while so the eggplant soaks up the dressing.
Ingredient Swaps
Frying: roast in the oven instead for a lighter version.
Sweet pepper: mixed colors or a hot pepper, as you like.
Vinegar: lemon juice or pomegranate molasses.
Common Questions
How do I reduce oil absorption?
Salt the eggplant, rest it, then pat dry before frying.
Can I roast instead of fry?
Yes, oven-roasting gives a lighter flavor.
Is it served cold?
Yes, best cold or at room temperature.
How long does it keep?
Two to three days in an airtight container.
How is it served?
With bread and grills or as part of a mezze spread.
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