You Need To Try This Mechouia Salad Recipe

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This Mechouia salad comes from Tunisia and it sparked my interest when I saw on a food group that it’s one of the best salads in the world. Since it’s with roasted peppers and eggplant, the Mechouia salad sounds familiar to me so I thought it would be great to try it out and share it with you too!

Watch How To Make It:

I’ve seen this Mechouia salad done on a grill, but that’s difficult to use in an apartment, so I used the oven. I think this is a great salad to eat all year around, not just summer and I like the flavor of the tuna combined with the roasted bell peppers. I’m happy I tried this dish!

Here is the written recipe, with the ingredients and step by step instructions:

Mechouia Salad

Servings 4 people

Equipment

  • Sharp knife
  • Cutting board
  • Oven Tray
  • Pastry brush

Ingredients

  • 4 tomatoes
  • 1 eggplant
  • 4 cloves garlic
  • 2 red bell peppers
  • 1 onion
  • 1 green Italian pepper
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 can tuna
  • black olives
  • green olives
  • salt

Instructions

  • We start by peeling the onion and cutting it into 4 pieces
  • Next we put all the vegetables in a oven tray
  • We sprinkle olive oil over them and coat the vegetables with the oil very well
  • Then we place the tray into a preheated oven at 400 degrees Fahrenheit (or 200 degrees Celsius) and cook them for 25 minutes or until the vegetables get browned on the exterior and tender inside
  • Take the tray out, cover it with aluminum foil and let the vegetables rest for 40 minutes
  • After that, we peel the skins, clean the seeds and we add the vegetables into a large bowl
  • Next we place them on a big cutting board and finely chop with a sharp knife
  • Then put all the chopped roasted vegetables to a nice bowl
  • Now toast the coriander and fennel seeds in a pan at medium heat
  • After that grind them over the vegetables
  • Add 1 teaspoon of salt and 1 tablespoon of extra virgin olive oil, then mix everything together until evenly combined.
  • Serve with black and green olives and some canned tuna
Cuisine: African, Mediterranean

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @notacheftv on Instagram and hashtag it #notacheftv.

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