Celebrate the spring/summer seasons with delectably distinctive dishes that will make even the most sophisticated foodie swoon with delight.
Ajloog – Tunisian Eggplant and Roasted Peppers Salad
Ingredients
- 1/3 cup olive oil
- 1 large eggplant
- 1 green bell pepper
- 1 red bell pepper
- 4-5 large garlic cloves
- 1 tbs. lemon juice (the juice of one lemon)
- 2 tsp. lemon zest (the zest of one lemon)
- 1 tbs. harissa (or red hot pepper)
- 1 tsp. sweet paprika
- 1/4 tsp. black pepper
- 1 tsp. salt
Instructions
- Place whole peppers on a tray and roast for about 20 minutes in high broil oven.
- Use tongs to rotate the peppers every few minutes as they get charred and blackened.
- Transfer the hot roasted peppers into a sealed Ziploc bag and allow them to rest and steam for about 15 minutes.
- Remove peppers from bag, peel the skin off and remove seeds, stem and connect pieces.
- Cut eggplant into small cubes (about an inch).
- Warm olive oil in large wide pan on medium-high heat.
- Add eggplant cubes in one layer and cook until they are golden brown.
- Make sure to turn them over in the pan for even cooking.
- Finely chop garlic, add to the pan and cook for couple more minutes.
- Add harissa and cook for another minute.
- Chop roasted peppers and add to the pan. Add sweet paprika, black pepper and salt.
- Zest a lemon, add to the salad and continue cooking for a few seconds. Add freshly squeezed lemon juice and mix it in.
Notes
A Reisterstown resident, Huppit Bartov Miller is an Israeli-American educator, cook and food blogger for afooda.com.
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