Aubergine Salad Recipe

Prepare and salt aubergines

Trim the aubergines' stems and slice each aubergine lengthwise into 6–8 mm (about 1/4 in) thick slabs. Lay slices on a rack or tray, sprinkle both sides lightly with 1/2 tsp of the kosher salt and let sit for 15 minutes to draw out bitterness and moisture. Pat dry with paper towels.

Prep peppers

Rinse the red peppers, dry them, and leave whole. Brush each aubergine slice lightly on both sides with about 1.5 tbs olive oil. Toss whole peppers with the remaining 1.5 tbs olive oil and a pinch of salt and pepper so their skins are lightly coated.

Chargrill

Heat a gas grill, grill pan, or cast-iron skillet over high heat until very hot (smoking slightly). Place peppers directly on the grill or in the pan; char, turning occasionally, until skins are blackened and blistered all over, about 10–12 minutes. At the same time, lay aubergine slices on the grill or pan in batches, cooking until deeply browned and tender, 3–4 minutes per side. Work in batches to avoid overcrowding. Remove cooked vegetables to a tray.

Steam and peel peppers

When peppers are fully blistered, transfer them to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam—this loosens the skins. After steaming, peel off charred skins using fingers or a small knife (do not rinse under water unless necessary), discard stems and seeds, and slice peeled pepper flesh into 1 cm (1/2 in) strips.

Slice aubergines

Stack the grilled aubergine slices and roughly chop or slice them into 2–3 cm pieces (bite-sized). Transfer aubergine pieces to a large mixing bowl together with the sliced peppers.

Make dressing

Mince the garlic finely (or grate). In a small bowl, whisk together lemon juice, red wine vinegar, minced garlic, smoked paprika, remaining 1/2 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Slowly whisk in the olive oil remaining in the pan or add up to 1 tbs additional olive oil if needed to make a glossy dressing. Taste and adjust acidity or seasoning.

Combine and marinate

Pour the dressing over the warm aubergine and pepper mixture. Add chopped parsley and optional chopped mint. Toss gently to coat, pressing lightly so aubergine absorbs some dressing. Let the salad sit at room temperature for 10–20 minutes to meld flavors (or chill briefly if you prefer it cooler).

Finish and serve

Taste and adjust seasoning with additional salt, pepper, or lemon if needed. Transfer to a serving dish and sprinkle with optional crumbled feta and toasted pine nuts or walnuts. Serve warm or at room temperature as a salad, mezze, or side dish.