Patlican Salatasi

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Ca. 5 min.

2. 2

   Pierce the eggplants several times with a fork. Place them on the prepared baking sheet.

   Ca. 2 min.

   Kokkens note: Piercing helps steam escape and prevents eggplants from exploding.

3. 3

   Roast the eggplants for 30-40 minutes, or until they are very soft and the skin is shriveled and slightly charred. Turn them halfway through cooking for even roasting.

   Ca. 40 min.

   Kokkens note: For an extra smoky flavor, you can roast the eggplants directly over an open flame on a gas burner or grill until charred, then proceed with peeling.

4. 4

   Once roasted, remove the eggplants from the oven and let them cool enough to handle, about 10 minutes.

   Ca. 10 min.

   Kokkens note: You can place them in a bowl and cover with plastic wrap for a few minutes to help steam them, making them easier to peel.

5. 5

   Carefully peel the skin off the cooled eggplants. Discard the skin and roughly chop the eggplant flesh.

   Ca. 5 min.

   Kokkens note: Try to remove as much of the dark skin as possible, but a few small charred bits are fine for flavor.

6. 6

   In a medium bowl, combine the chopped eggplant, red bell pepper, green bell pepper, tomato, parsley, green onion, and minced garlic.

   Ca. 5 min.

7. 7

   Add the lemon juice, olive oil, salt, and black pepper to the mixture.

   Ca. 1 min.

8. 8

   Gently mix all the ingredients together until well combined. You can mash the eggplant further with a fork if you prefer a smoother consistency.

   Ca. 2 min.

   Kokkens note: Avoid over-mashing if you like some texture in your salad.

9. 9

   Taste and adjust seasoning as needed.

   Ca. 1 min.

10. 10

    Serve chilled or at room temperature, garnished with pomegranate seeds if desired.

    Kokkens note: This salad tastes even better after an hour or two in the fridge allowing the flavors to meld.