Salad Mechouia (Tunisian Salad)

1. 1

   Prepare a grill to medium-high heat.

2. 2

   Thread garlic cloves onto a metal skewer. Put garlic skewer, tomatoes, onions, peppers, chile, and eggplant on grill rack. Grill, turning occasionally, until tender and lightly charred all over, 6-7 minutes for garlic and tomatoes; 10 minutes for eggplant; 15 minutes for peppers and chile; 20 minutes for onions.

3. 3

   Place peppers and chile in a large bowl; cover with plastic wrap and let stand 15 minutes.

4. 4

   Coarsely chop tomatoes and eggplant. Peel and coarsely chop onions. Peel garlic cloves. Peel, seed, and coarsely chop peppers and chile.

5. 5

   Place all vegetables in a food processor, along with oil, pulsing until pureed to desired consistency. Transfer to a large bowl. Season to taste with lemon juice, salt, and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.