Moroccan · Salad
Roasted Aubergine and Pepper Salad
Aubergines and peppers charred until smoky, peeled and chopped, then folded with garlic, cumin, tomato and olive oil into a soft, smoky salad in the taktouka-zaalouk family. The char is everything here — it gives the whole dish a grilled, campfire depth that raw versions never reach.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Ingredients
- 2 large aubergines
- 3 red and green peppers
- 2 tomatoes, grated
- 4 garlic cloves, crushed
- 1 tsp cumin, 1 tsp paprika, pinch chilli
- Juice of 1/2 lemon
- 5 tbsp olive oil, salt, coriander to finish
Method
- 1
Char the vegetables
Char the aubergines and peppers directly over a flame or under a hot grill until blackened and collapsing, turning often.
- 2
Peel and chop
Seal them in a bowl to steam 10 minutes, then peel off the skins and chop the flesh, discarding pepper seeds.
- 3
Cook the base
Warm the olive oil, add garlic, cumin, paprika and chilli, then the grated tomato and cook 5 minutes to a paste.
- 4
Combine
Add the chopped vegetables and cook 10 minutes, mashing gently, until thick and smoky. Finish with lemon, coriander and salt.
Chef's tips
- Char over an open flame if you can — that smokiness is the soul of the dish.
- Let the vegetables steam in a covered bowl; the trapped heat loosens the skins.
Frequently asked questions
How is it different from zaalouk and taktouka?
It combines both — zaalouk is aubergine-based, taktouka pepper-and-tomato; this smoky salad brings the two together.
Can I roast in the oven?
Yes — roast at 220°C until collapsing and blistered, though a live flame gives the deepest smoke.