Tunisian €˜mechouia’ Salad

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/2 lbs red peppers
• 3 green chili peppers
• 1 ounce anchovy (optional)
• 1 lb eggplant
• 2 garlic cloves
• 4 tablespoons olive oil
• 1 pinch salt & fresh ground pepper
• 1 1/2 teaspoons caraway seeds
• 2 tablespoons lemon juice
• 1 tablespoon capers (optional)
• 2 tablespoons fresh mint, chopped

Recipe

• 1 halve and de-seed the peppers; de-seed and finely chop one chili. roughly chop the anchovies, if using.
• 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.
• 3 cook for a further 30min. cool, then skin and roughly chop peppers, garlic and eggplant.
• 4 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 10â??15min until the liquid has evaporated.
• 5 cool, sprinkle with chopped mint and serve at room temperature.