Roasted Aubergine Salad

Some of the best dishes come from a handful of ingredients and a bit of fire. This roasted aubergine

Some of the best dishes come from a handful of ingredients and a bit of fire. This roasted aubergine

Some of the best dishes come from a handful of ingredients and a bit of fire. This roasted aubergine

Some of the best dishes come from a handful of ingredients and a bit of fire. This roasted aubergine salad is one of those—simple, smoky, and deeply satisfying.

It starts with blistered vegetables: aubergine, red pepper, and whole garlic cloves, roasted until soft and charred. Everything is chopped by hand, giving it a rustic texture that’s more about comfort than perfection. Add some parsley, a splash of lemon, a glug of olive oil, and it’s done.

This kind of food doesn’t ask for much. It sits happily next to grilled meat, wraps itself in warm flatbread, or stands alone with a spoon and some quiet.

Ingredients:

• 1 large aubergine

• 1 red bell pepper

• 3–4 garlic cloves (unpeeled)

• Hand full of chopped parsley

• 2–3 tbsp good olive oil

• Juice of half a lemon

• Salt to taste

Instructions:

1. Roast the vegetables: Pierce the aubergine with a fork on all sides, roast the aubergine, pepper, and garlic in a hot oven (220°C / 430°F) until everything is soft and blackened in spots. The aubergine should collapse easily when pressed.

2. Cool and peel: Let the vegetables cool a bit, then peel off the skins. The garlic should be soft enough to squeeze right out.

3. Chop it up: Mince everything finely with a knife. Don’t use a blender—you want a bit of texture.

4. Dress and season: Drizzle with olive oil, squeeze in lemon juice, and season with salt. Taste and adjust—it should be bright and rich at the same time.

5. Serve: Serve at room temperature with bread, grilled meat, or as part of a mezze spread.