This is the perfect salad to accompany any mezzo platter! 


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SERVES 4–6 AS AN APPETIZER

2 young eggplants or 1 large eggplant
1 red pepper
olive oil
1 cloves garlic
juice of half a lemon
2 tablespoons chopped parsley
2 tablespoons chopped mint
handful kalamata olives, pitted
¼ Bulgarian feta or Greek
feta, crumbled
salt and pepper, to taste


  1. Rub the outside of eggplant and red pepper, and place them on a medium-high grill or on a sheet pan in a 450°F oven.
  2. Grill or roast, turning 2–3 times, until skins are charred and the interiors are tender.
  3. Remove eggplants to a colander or mesh strainer.
  4. Cut an x mark at the bottom with scissors and let drain.
  5. Place pepper in a small bowl and cover with cling film.
  6. Once eggplant and pepper are cool enough to handle; peel each and chop roughly.
  7. Make a paste by pressing together salt and garlic clove with a side of chef knife on a cutting board.
  8. Arrange chopped eggplant on a medium platter and season with lemon juice, pepper, and garlic salt paste. Massage ingredients into eggplant with your fingers.
  9. Arrange red pepper over eggplant, then follow with olives and cheese.
  10. Drizzle a good amount of olive oil and finish with parsley and mint.
  11. Serve at room temperature with grilled pita.

TIP:

Photography by Photography by Gieves Anderson Food+styling by Carlo Geraci

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