Mangal Salad - roasted eggplant salad

Mangal salad derives its name from the Azerbaijani open fire grill - mangal. Traditionally this salad is made from the vegetables roasted on mangal however, this recipe is a little different.

In Azerbaijan, this roasted eggplant salad is one of the most popular salads served as a side dish to kebab. Though both kebabs and vegetables for it are supposed to be roasted on mangal. But as mangal is not a widely used kitchen item and not everyone has a gas stove (which is usually a second-best option), this recipe will help you make this salad by using simply your oven.

Ingredients

Serves 4

• 2 big eggplants (4-6 small)

• 2 long red bell peppers

• 1 spicy green chili

• 3 tomatoes

• 2 tablespoons of chopped parsley

• 1/2 red onion

• salt

• olive oil

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Method

1. Preheat your oven to 220C. Use top & bottom heat function.

2. Place eggplants, tomatoes, and peppers on the baking tray lined with tin foil or baking paper. One by one using a fork, stab holes all around all of the vegetables. This is done to make sure that the vegetables don’t explode and end up all over your oven when they start getting warmer.

3. Pour some olive oil over the vegetables, salt them and roast them for 40-60 min until they are well roasted and have changed colors.

4. Let the roasted vegetables cool off.

5. Chop parsley and onion, and add them to the salad bowl.

6. Peel off the skin from eggplants, tomatoes, and peppers and chop them.

7. Add everything to the salad bowl, salt to taste.

8. Add some olive oil and mix well.