Tunisian mechouia Salad

1. 1

   Halve and de-seed the peppers; de-seed and finely chop one chili.

2. 2

   Roughly chop the anchovies, if using.

3. 3

   Place the whole eggplant(s) in a roasting tin and cook at 425F for 20min.

4. 4

   Add unpeeled garlic, peppers and 2tbsp of the oil; season with salt.

5. 5

   Cook for a further 30min.

6. 6

   Cool, then skin and roughly chop peppers, garlic and eggplant.

7. 7

   Return the vegetables to the roasting tin, then add the caraway seeds, chopped and whole chilis, lemon juice, capers and anchovies (if using).

8. 8

   Season, then mix well and cook, uncovered, for 1015min until the liquid has evaporated.

9. 9

   Cool, sprinkle with chopped mint and serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.