Eggplant , Peppers , garlic , Vegan
Best for: A smoky vegetable plate to open the meal or pile beside the skewers.
On the mangal, eggplants and peppers go on whole and come off collapsed, blackened, and sweet. Peel away the charred skins, tear the flesh into ribbons, and dress it warm with garlic and herbs — the simplest vegetable cook in the whole collection.
Grill: Direct high heat; 475–500°F. Equipment: Mangal or grill, tongs, bowl, foil or a lid for steaming the vegetables.
Ingredients
Rest: 10 minutes. Total: 40 minutes.
Vegetables
- 2 medium eggplants
- 3 bell peppers, mixed colors
- 2 tablespoons olive oil, plus more for dressing
- 1 teaspoon fine table salt
Garlic-herb dressing
- 2 garlic cloves, grated
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/4 cup chopped parsley or cilantro
- 1/2 teaspoon fine table salt
- 1/4 teaspoon red pepper flakes (optional)
Directions
Rub the eggplants and peppers with a thin film of olive oil and the salt. Prick each eggplant twice with a fork.
Heat the mangal or grill to 475–500°F.
Grill the vegetables, turning often, for 15 to 20 minutes, until the skins are blackened in patches and the flesh feels completely soft.
Transfer to a bowl, cover, and rest for 10 minutes so the skins loosen in the steam.
Peel away the charred skins. Tear the eggplant and peppers into wide ribbons, discarding the pepper seeds and stems.
Whisk the garlic, olive oil, vinegar, herbs, salt, and pepper flakes if using. Toss the warm vegetables in the dressing and serve warm or at room temperature.
Grilling tip: Do not rinse the char off under water — you would wash the smoke away with it. Peel by hand instead.
