Appetizers
This meze is made by mashing leftover chargrilled eggplant, red pepper, and tomatoes, then tossing them with olive oil and lemon. It is quick to serve with bread at a large gathering and also helps use up leftovers.
Peel away and discard the charred skins from the vegetables cooked on the barbecue, such as eggplant, red pepper, and tomatoes.
Coarsely chop the peeled vegetables and gently mash them with a fork; do not aim for a completely smooth texture.
Add the crushed garlic, olive oil, lemon juice, and salt, then mix well.
Sprinkle chopped parsley over the top and serve.
Be careful when peeling the vegetables if they are still hot, as charred skin can stick to your hands. Let them cool before peeling to make the task easier.
Kalabalık bir davete götürdüm, herkes ekmek üstüne sürüp bitirdi; zeytinyağı ve limon dengesi tam kararındaydı.
Mangal sonrası artan patlıcan ve biberleri çöpe atmak yerine bu ezmeye dönüştürdüm, ertesi gün lezzetliydi.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.