This eggplant salad is from Birgitta’s cookbook Low Carb High Fat and Paleo Slow Cooking.
Grilled eggplant and bell peppers are often on the menu during my winter stays in Turkey, where vegetables are typically cooked on a coal grill in the garden in the evening. The aromas wafting around the neighborhood are divine!
It’s easy to grill vegetables in the oven until their skins are charred and black, which imparts a slightly smoky flavor to the flesh inside. These vegetables contain very few carbohydrates, making them a perfect side dish to any LCHF/Paleo meal.
Ingredients, 4 servings
2 green bell peppers
1 red chili pepper
2 cloves garlic
juice from 1 lemon
3⅓ fl. oz. (100 ml) mayonnaise
about 1 teaspoon salt
Preheat the oven to 480ºF (250ºC).
Cut the eggplants and bell peppers in half length-wise, and seed the bell peppers. Place the vegetables peel-side up in an ovenproof dish. Set the dish in the middle of the oven, and bake for half an hour, turning the eggplants after twenty minutes.
For a spicier eggplant salad, leave the seeds in. Chop the chili very finely. Chop the parsley and crush the garlic. In a bowl, mix it all with the lemon juice. Pull the skins off the grilled vegetables and cut them into small dices; add to the parsley mix and the mayonnaise. Mix thoroughly. Chill for a few hours to give the flavors time to bloom.