Tunisian Mechouia Salad

Time

Prep 20 min · Cook 60 min · 80 min total

Difficulty

medium

1. 1

   Halve and de-seed the peppers; de-seed and finely chop one chili. Roughly chop the anchovies, if using.

2. 2

   Place the whole eggplant(s) in a roasting tin and cook at 425F for 20min. Add unpeeled garlic, peppers and 2tbsp of the oil; season with salt.

   20 min
3. 3

   Cook for a further 30min. Cool, then skin and roughly chop peppers, garlic and eggplant. Return the vegetables to the roasting tin, then add the caraway seeds, chopped and whole chilis, lemon juice, capers and anchovies (if using). Season, then mix well and cook, uncovered, for 10–15min until the liquid has evaporated.

4. 4

   Cool, sprinkle with chopped mint and serve at room temperature.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.