1
Peel the skins
10 minPeel the charred skins off the grilled eggplant, red pepper and tomato.
Meze
Made by mashing eggplant, red pepper and tomato left over from a barbecue evening and blending them with olive oil and lemon, this meze comes together quickly alongside bread at a large gathering. It also stands out as a recipe that wastes nothing.
Step by Step
How to make it?
2
Chop and mash
10 minRoughly chop the peeled vegetables and mash them lightly with a fork; don't aim for a perfectly smooth texture.
3
Blend it together
10 minAdd the crushed garlic, olive oil, lemon juice and salt, and mix well.
4
Prepare for serving
5 minSprinkle with chopped parsley and serve.
Reminder
Be careful if the vegetables are still warm while peeling, as the charred skin can stick to your hands; letting them cool first makes peeling easier.
Editor's Note Editörün Notu
If you make the mash a day ahead, the flavors meld even further as it rests in the fridge; just bring it to room temperature before serving.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (2)
4.8
4 reviews
%100 recommend it
No comment matching this filter on the first page.
E
Emel Çatalbaş
Aide de Cuisine
2 months ago
Kalabalık bir davete götürdüm, herkes ekmek üstüne sürüp bitirdi; zeytinyağı ve limon dengesi tam kararındaydı.
E
Esma Çamdalı
Aide de Cuisine
4 months ago
Mangal sonrası artan patlıcan ve biberleri çöpe atmak yerine bu ezmeye dönüştürdüm, ertesi gün lezzetliydi.
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