You will love the play of textures and flavors in this dish. Make it as a refreshing alternative to hummus or baba ganoush.
Serves 6 as an appetizer
1 1/2 pounds eggplant
1/2 teaspoon garlic, chopped very fine
1/2 cup red bell pepper, cut in 1/3 inch cubes
1/4 cup yellow bell pepper, cut in 1/3 inch cubes
1/2 cup cucumber, cut in 1/3 inch cubes
1 Tablespoon chopped parsley
2 Tablespoons extra virgin olive oil
2 Tablespoons freshly squeezed lemon juice
Freshly ground black pepper
Kosher salt
Wash the eggplant and roast it over a charcoal grill, a gas burner of the broiler of an oven. When the skin on the side next to the flame is blackened and the eggplant has become soft, turn it with a pair of tongs. When all the skin is charred and the entire eggplant is soft and looks as though it had deflated in the heat, remove from the heat and set aside to cool off.
When you can handle the eggplant comfortably, pick off as much of the skin as you can.
Cut the flesh into strips less than 1 inch wide. If there are many blackish seeds, remove them. Put the strips in a colander or a large strainer set over a deep dish to allow all the excess liquid to drain away for at least 30 minutes.
When you see no more liquid being shed, transfer the chopped eggplant to a mixing bowl and toss with all the remaining ingredients, except for the salt. Add the salt just when ready to serve.


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