Sumpoogi Aghtsan Aubergine and Pepper Salad: A Mediterranean Delight

This dish combines the smoky flavor of baked aubergine with the freshness of tomatoes and green peppers. Aubergine, often known as eggplant, is a cornerstone of Middle Eastern cooking, and this salad highlights its versatility. Easy to prepare yet rich in flavor, Sumpoogi Aghtsan makes for a perfect starter or side dish for Mediterranean-inspired meals. The blend of cumin, lemon, and garlic brings a delightful zest that will elevate your meal.

Ingredients

• 4 medium aubergines

• 1 green pepper, seeded and thinly sliced

• 1 small onion, thinly sliced

• 4 tomatoes, thinly sliced

• 2 cloves garlic, crushed

• 1 teaspoon salt

• ½ teaspoon chili pepper

• 2 teaspoons ground cumin

• 4–6 tablespoons olive oil

• Juice of 2 lemons

• 2 tablespoons parsley, chopped

  
  

Instructions

1. Preheat the oven and pierce each aubergine two or three times with a sharp knife. Place them whole in the oven and bake for 20–30 minutes, or until they feel soft to the touch.

2. Once baked, allow the aubergines to cool slightly before handling. Peel off the skin, scraping off any flesh that clings to it.

3. Cut the aubergine flesh into pieces and place them in a large bowl. Add the sliced tomatoes, green pepper, onion, and garlic.

4. In a small bowl, mix the olive oil, lemon juice, cumin, chili pepper, and salt.

5. Pour the dressing over the vegetables and mix well.

6. Garnish with chopped parsley. Serve warm or cold, as part of a mezze platter or alongside grilled meats.