Charred Eggplant and Pepper Plate
Whole eggplants and peppers get charred until smoky, then mashed with tahini and garlic into a rustic spread topped with roasted pepper strips and basil.
Charring the eggplant directly over flame is what gives this dish its deep smokiness, a flavor no oven roast quite replicates. Sealing the peppers while they steam under plastic wrap makes the blackened skin slip off in one motion instead of fighting it. Serve the whole plate with warm flatbread so everyone tears off a piece to scoop.
Prep
20 min
Cook
30 min
Total
50 min
Serves
4
Level
Hard
Calories
210 / serving
Ingredients
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