Serves 6
2 slender Asian eggplants (about 1 pound)
1 red bell pepper
1 green bell pepper
1 medium red onion
2 medium zucchini
4 tablespoons extra virgin olive oil, divided use
Salt and freshly ground pepper
2 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon harissa or more to taste (See Note)
1 teaspoon ground cumin
1 large tomato, chopped
½ cup Italian parsley, chopped
1 tablespoon fresh mint, chopped
Slice eggplants, peppers, onion and zucchini in half vertically, spearing the onion crosswise with a bamboo skewer or toothpicks to hold the layers together. Brush the vegetables with 2 tablespoons of the oil and season lightly with salt and pepper. Grill over medium heat, turning as necessary, until eggplants just begin to collapse in on themselves and the onions and zucchini are tender. The peppers should blacken and blister on the skin side. Remove vegetables from grill and place peppers in a sealed paper bag for 10 or 15 minutes, until they’re cool enough to handle and peel. Cut the eggplant, zucchini and peeled peppers into bite-sized chunks. Slice the onion lengthwise into slivers.
Whisk together the remaining olive oil, vinegar, garlic, harissa and cumin in a small bowl. Season with salt and pepper to taste. The dressing should be spicy but not incendiary.
Combine the vegetables with the dressing in a large bowl. Add the chopped tomato, parsley and mint. Toss gently until well mixed and serve.
Note: Harissa is available in Middle Eastern markets and specialty grocers like Whole Foods. If you can’t find it, though, you may substitute the more widely available Asian chile paste known as sambal oelek or a mixture of paprika and ground chile (not chili powder).
From foodgawker.com
