Turkish · Lunch
Grilled Eggplant and Pepper Mash
A smoky Turkish grilled vegetable mash made from charred eggplant and green peppers pounded into a coarse puree with garlic, olive oil and lemon juice. Served warm as a meze or side, finished with parsley and a drizzle of olive oil, no dairy or grain binder involved.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
184Calories
2.9gProtein
13.5gFat
15.5gCarbs
8gSugar
6.6gFiber
620mgSodium
0mgChol
1.9gSat Fat
698mgPotassium
47mgCalcium
1.4mgIron
0mcgVitamin B12
81mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
mediterranean
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Wash the eggplant and bell pepper, pat dry, pierce the eggplant skin with a fork in several places.
2
Char
Grill both vegetables directly over high heat, turning every 3–4 minutes for 12–15 minutes until skins blister black and flesh softens completely.
3
Build
Cool charred vegetables 10 minutes covered, peel away blackened skins under running water, roughly chop flesh, then mash with minced garlic, olive oil, lemon juice, salt and pepper until coarse.
4
Plate
Transfer mash to a plate, scatter parsley over the top, and drizzle with extra olive oil before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g eggplant, whole
- 22 small green bell pepper (about 90g)
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
