The Most Flavorful Eggplant Salad Ever

By Unicorns in the Kitchen · 60 min

Ingredients

Instructions

1. Prick the eggplants with a fork. Over medium-high gas heat, char them directly on the burner for about 20 minutes, turning every 5 minutes (longer or shorter depending on size).
2. Char the red and green bell peppers on the stove for about 15 minutes, turning them so they blacken evenly.
3. Put the charred eggplants and peppers in a bowl, cover with plastic wrap and leave for 15 minutes to steam and cool.
4. Peel off the skins from the eggplants and peppers, either on a board wearing gloves or under cold running water.
5. Finely chop the eggplant and peppers. Add the onion, tomato, garlic and parsley.
6. Add 2 tablespoons of the olive oil, the sumac, lemon juice and salt, and stir.
7. Move to a serving dish and drizzle the remaining olive oil over the top.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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