Turkish Smoky Eggplant Salad

[the_cooking_mom]

Очень и очень вкусно! Буду делать на День Благодарения. Сок лимона не добавляла. Запекала баклажан порезанный пополам с зеленым перцем порезанным на три части при 425 Ф 30 минут. Помидоры ошкуривала, далее все в блендер. АХ!

2 large eggplants see notes
▢2 red bell peppers
▢1 green bell pepper
▢1 yellow onion finely diced
▢1 large tomato finely diced
▢2 cloves garlic minced
▢½ cup fresh parsley chopped
▢¼ cup olive oil divided
▢2 tsp sumac
▢1 lemon juice of
▢1 tsp kosher salt

Pierce the eggplants a few times using a fork. Turn on the gas stove to medium high and place the eggplant directly on the range. You can have 2 ranges on at the same time to char both eggplants at the same time. Char the eggplant for about 20 minutes, flipping every 5 minutes for all parts to cook evenly. This would take about 20 minutes, depending on the size of the eggplant.
Place the red and green bell peppers on the stove as well to char. This would take about 15 minutes. Flip occasionally so they char evenly.
Place the charred eggplants and peppers in a bowl and cover with a plastic wrap. Let them sit for 15 minutes so they sweat and are no longer hot.
Gently peel the eggplants and peppers. You can do so on a board wearing cooking gloves or under running cold water.
Finely chop the peeled eggplants and peppers and add them to a bowl followed by the chopped onion, tomato, garlic and parsley.
Add 2 tablespoon of the olive oil, sumac, lemon juice and salt. Stir to combine.
Transfer to a serving platter and top with the rest of the olive oil.

Источник: https://www.unicornsinthekitchen.com/eggplant-salad-recipe/#recipe