Eggplant and capsicum salad with preserved lemon

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

  • 40 mins cooking
  • Serves 8
  • Print


Eggplant and capsicum salad with preserved lemon
  • 3 (900g) eggplant
  • 1 (200g) red capsicum, quartered, seeded, membranes discarded
  • vegetable oil, for shallow-frying
  • 2 clove garlic, unpeeled
  • 1 tablespoon finely chopped preserved lemon rind
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 tablespoon finely chopped fresh flat-leaf parsley


Eggplant and capsicum salad 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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