All grilled salad
There is nothing like the taste of grilled eggplant and sweet peppers. Nothing. Although it is a messy way to make dinner, it is worth every single bite with every bit of leftover sauce mopped up with bread. I suggest you grill extra eggplant and sweet peppers and save them for another day, because there can never be too much of these two and they always taste better marinated with oil and garlic and some herbs and spices a day or two after.
2 red paprika
2 medium sized eggplants, pierced all over with a fork
250 g halumi, cut into 5 mm slices
200 g romaine leaves
2 sweet tomatoes, cut into pieces
handful of basil leaves
chilli seeds, optional
15 ml extra virgin olive oil
handful of Kalamata olives
small handful of capers
freshly ground pepper to serve
Place a largish bowl and plastic wrap next to grill. Heat the grill and when it is still flaming, place the peppers and eggplant on top. Burn them until the skin of the peppers is black and the eggplant starts to look like it’s a month old. Take off the heat, place in the bowl, and cover with plastic wrap. Let sit. Grill the halumi (no flames, just heat) and take off. After 20 minutes, take the skin off the peppers. Cut the eggplant open and scoop out the flesh.
Arrange the salad, halumi, peppers, eggplant and tomatoes on a plate. Add basil, chilli, oil, olives, capers and some pepper and salt (remember that capers and olives have salt already). Serve.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
Plates and table decorations: HM Home