Salads
This Turkish meze classic takes some effort: roast the eggplant and red peppers separately, peel them, then toss them with tahini and pomegranate molasses. The smoky vegetables are balanced by the rich tahini.
Roast the eggplant and red peppers separately over a burner flame or on a grill, turning for 25 minutes, until the skins are completely charred and the centers are soft.
Peel the roasted vegetables and remove the seeds. Let them drain in a colander for 10 minutes to remove excess liquid.
Coarsely chop the drained eggplant and peppers. Toss with tahini, pomegranate molasses, garlic, lemon juice, olive oil, and salt.
Important: turn the eggplant as it roasts until the inside is completely soft; otherwise, the center may remain raw and taste bitter. Contains sesame (tahini).
No one has commented on this recipe yet. Write the first comment.
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.