Tunisian grilled salad
Middle Eats · ♥ 1.9K likes · 40.7K views · 8 min video
Read about hot peppers (chiles) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 400 g green peppers
- ½ whole onion
- 200 g tomatoes
- 4–10 cloves garlic
Wash the peppers and tomatoes and dry them thoroughly with kitchen towels.
Setting up the tray
Set a wire rack on an oven tray and place the chillies, tomatoes, onion and garlic on it with space around them.
Preheat the oven to its hottest with the broiler on high and put the tray at the very top, almost touching the broiler.
Grill until burnt and charred, 10 minutes; flip everything and grill 10 minutes more, longer if needed. A gas stove or charcoal grill is faster.
While hot, move the vegetables to a large bowl, cover tightly with plastic wrap or a lid and let the steam soften them for 10 to 15 minutes.
Steaming in a covered bowl
Pinch and pull the charred skin off the peppers, open them with a knife and remove core and seeds. Peel the tomatoes and scrape out seeds and watery filling. Remove the onion root and any crisp outer layer; pop the garlic out of its skins.
Mince the onion first, then roughly chop the tomatoes and peppers, mix everything and keep chopping to a slightly chunky mixture.
- ½–¾ tsp salt
- ¼ tsp black pepper
Season with half a teaspoon of salt and the black pepper, taste, and add the last quarter teaspoon of salt if needed.
- 2–3 tbsp olive oil
- boiled eggs
- freshly pickled olives
Spread on a plate, make divots along the center, pour over the olive oil, and top with boiled eggs and freshly pickled olives. Serve with flatbread as a dip, as a side or in a sandwich.
Plating with olive oil, eggs and olives