Ingredients

• 2 piece large eggplants
• 3 piece red bell peppers
• 2 piece large tomatoes
• 1 piece red onion
• 3 clove garlic cloves
• 4 tbsp extra virgin olive oil
• 1 bunch fresh parsley
• 10 piece fresh mint leaves
• 2 tbsp lemon juice
• 1 tsp salt
• 1 pinch black pepper

Instructions

1. Prepare vegetables for roasting

   Wash and dry all vegetables thoroughly. Pierce eggplants all over with a fork in 8-10 places to prevent bursting. Leave peppers and tomatoes whole. Preheat oven to high heat at 220°C for 10 minutes until very hot. Do not skip piercing eggplants or they may explode during roasting.

2. Roast eggplants and peppers

   Place eggplants and peppers directly on oven racks over a baking tray to catch drips. Roast on high heat for 25-30 minutes, turning every 10 minutes until skins are charred and vegetables feel very soft when gently pressed. The skins should be blackened and blistered all over. Do not open oven door frequently as this reduces heat.

3. Roast tomatoes separately

   Place tomatoes on a baking tray and roast on high heat for 15-20 minutes until skins split and they start to caramelize. Turn once halfway through roasting. They should be soft but still holding their shape with lightly charred skin. Do not over-roast or they will become mushy.

4. Steam and cool vegetables

   Immediately place hot roasted vegetables in separate plastic bags or covered bowls to steam for 15 minutes. This process helps loosen the skins for easy peeling. Let cool to room temperature until safe to handle. Do not leave vegetables in bags too long or they may become waterlogged.

5. Peel and prepare vegetables

   Carefully peel away charred skins from all vegetables using your hands or a small knife. Remove stems and seeds from peppers. Cut eggplants, peppers, and tomatoes into thick strips about 2cm wide. The flesh should be tender and easily tear apart. Do not rinse vegetables as this removes smoky flavors.

6. Prepare aromatics and dressing

   Thinly slice red onion into half-moons. Mince garlic cloves finely. Roughly chop parsley and mint leaves. Mix olive oil, lemon juice, salt, and black pepper in a small bowl for 1 minute until well combined. Taste and adjust seasoning as needed. Do not over-chop herbs or they will bruise and lose freshness.

7. Assemble and rest salad

   Gently combine roasted vegetables, onion, garlic, and herbs in a large serving bowl. Drizzle with dressing and toss carefully without breaking vegetables. Let salad rest at room temperature for 30 minutes to allow flavors to meld. The vegetables will absorb the dressing and develop deeper flavors. Do not refrigerate immediately as cold mutes the smoky taste.

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