Manqal Salati Grilled Vegetable Salad
The Quirky Foodster Team
Ingredients
- Eggplants — 2
- Tomatoes — 4
- Green bell peppers — 3
- Hot green peppers (to taste) — 1-2
- Onion, finely diced — 1
- Garlic cloves, minced — 3
- Olive oil — 3 tbsp
- Fresh coriander, chopped — 2 tbsp
- Fresh dill, chopped — 2 tbsp
- Salt — 1 tsp
- Black pepper — 1/2 tsp
Method
- Grill the eggplants, tomatoes, bell peppers and hot peppers directly over charcoal or an open flame, turning often, until the skins are blackened and the flesh is soft, 10-15 minutes.
- Wrap the vegetables in foil or a bowl covered with a plate and rest for 10 minutes to loosen the skins.
- Peel off the charred skins and roughly chop all the grilled vegetables.
- Combine the chopped vegetables with onion, garlic, olive oil, coriander and dill.
- Season with salt and pepper, mix well and serve warm or at room temperature.
Introduction: A smoky summer favourite, manqal salati takes vegetables charred directly on a mangal (Caucasian grill) and chops them into a rustic, garlicky salad — the traditional companion to any Azerbaijani barbecue or kebab spread.
Cultural Background: A smoky summer favourite, manqal salati takes vegetables charred directly on a mangal (Caucasian grill) and chops them into a rustic, garlicky salad — the traditional companion to any Azerbaijani barbecue or kebab spread.
Tips: Do not rinse the charred vegetables — a little smoky char clinging to the flesh is exactly the point of this salad. Adjust the hot pepper quantity to taste; the salad is traditionally made with a gentle kick.
Variations: A version without hot pepper is common for those who prefer a milder salad. Some cooks add a splash of pomegranate molasses for extra tang.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Best served at room temperature; this salad is not typically reheated.
Nutrition: Approx. 130 kcal, 3 g protein, 8 g fat, 13 g carbohydrate per serving (serves 4).
FAQs:
Q: Can I make this without a grill?
A: Yes, char the vegetables under a hot broiler or directly over a gas stovetop flame instead.
Q: Is this salad spicy?
A: It has a mild to moderate kick depending on how much hot pepper is used.
- Eggplants — 2
- Tomatoes — 4
- Green bell peppers — 3
- Hot green peppers (to taste) — 1-2
- Onion, finely diced — 1
- Garlic cloves, minced — 3
- Olive oil — 3 tbsp
- Fresh coriander, chopped — 2 tbsp
- Fresh dill, chopped — 2 tbsp
- Salt — 1 tsp
- Black pepper — 1/2 tsp
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