Eggplant and capsicum salad with preserved lemon

Serve this spicy eggplant and capsicum salad as part of a mezze-style lunch spread.
Eggplant and capsicum with preserved lemon



1.Using a vegetable peeler, remove about half the skin from the eggplant in strips. Cut the eggplant into 1cm slices.
2.Preheat grill.
3.Cook capsicum under grill, skin-side up, until skin blisters and blackens. Cover in plastic or paper for 5 minutes, then peel away skin. Chop finely.
4.Heat oil with garlic in large frying pan. In batches, shallow-fry the eggplant until browned lightly. Drain on absorbent paper. Discard garlic.
5.Chop eggplant coarsely and combine with capsicum, preserved lemon, cumin and paprika. Season to taste and serve sprinkled with parsley.

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