Thracian Roasted Eggplant Salad (Tunçilik)

Ingredients:

- 4 eggplants
- 5-6 mild green peppers (New Mexico Hatch, shishito, banana, Anaheim, or even poblano) or red peppers,
- 2 tomatoes, finely chopped
- 4 cloves of garlic, minced
- 6-7 tbsp of vinegar
- 3-4 tbsp olive oil
- salt
- 1/2 bunch parsley, finely chopped

There's nothing written in stone. You can use more or less of everything listed up here. Whatever you do, make sure you use all the ingredients. There's no such thing as Tunçilik without parsley, peppers, or tomatoes, or vinegar. Make it less vinegary or more oily or peppery, but have all the ingredients.

Preparation:

-Roast eggplants and peppers on a grill until soft and charred, or in an oven at 450 Fahrenheit. Roast tomatoes along with eggplants and peppers for 4-5 minutes.
-Let them cool first. If you cover them with a paper bag or place them in a paper bag, they will sweat and peel much more easily. Then peel eggplants, peppers, and tomatoes. And seed them. (I leave some charred skin on for extra smoky flavor)
-Chopped them all finely.
-In a bowl place chopped eggplants, peppers, tomatoes, and parsley.
-In a small bowl, mix crushed garlic, vinegar, olive oil, and salt. Add this on vegetables.


-Mix well. Taste. If you think you can handle a little more garlic and vinegar, do not hesitate to add more.
-Tunçilik goes well with grilled red meat/poultry or vegetables or with any kind of grain. And do not forget to soak the juice with a slice of good and preferably crusty bread.

---

Home |  Advanced Search
Comment mail to:

---