Sveta's Eggplant Salad
Try a tasty new salad and put that harvest of eggplants, tomatoes, peppers, and onions to delicious use. Sveta Mnatsakanyan, chef at LucyTour Resort in Hermon, showed us how to make this salad. It's subtly smoky and bright with herbs. Multiple salads are the first course of an Armenian menu, and this is one of our favorites.
3 small eggplants
1 Cubanelle, sweet Hungarian or light green bell pepper
2 plum or other medium sized tomatoes
1 small onion
Grill over a hot fire, a using a handful of wood chips or grapevines if available, until skins are charred. Seal in paper or plastic bags and allow to cool about 20 minutes. When cool enough to handle, peel the charred skins off and chop coarsely.
2 tablespoons extra virgin olive oil
Salt and pepper to taste
2 tablespoons each chopped fresh flat parsley, dill, basil, and mint
a squeeze of lemon juice, to taste
pinch of sugar
1 teaspoon spice blend, see below
Stir in seasonings, taste and adjust to your preference.
1 tablespoon sweet paprika
1 teaspoon salt
¼ teaspoon ground black pepper
1/8 teaspoon garlic powder
¼ teaspoon ground coriander
¼ teaspoon dried thyme
¼ teaspoon dried onion
1/8 teaspoon dried European basil
Process in a spice mill, or stir together if you don’t have a spice mill or mini food processor or clean coffee grinder. Keeps for 3 months at room temperature.