Starters & Mezes
This dish proves that you don't need dairy to create a creamy, rich appetizer. The star of this Eggplant & Pepper Tarator is the 'white sauce'—a blender-made emulsion of garlic, olive oil, and lemon juice that coats the vegetables beautifully. By boiling the vegetables and shocking them in cold water, we achieve a texture that is soft yet structural, allowing the eggplant to act like a sponge for the zesty, garlicky marinade. After resting for 24 hours, the result is a cold, tangy delight that rivals any pickle.
Ingredients :
- 7 medium eggplants
- 900g green peppers (Turkish Charleston or Italian frying peppers)
- 8 large garlic cloves (peeled)
- Juice of 2 lemons
- 1/4 cup olive oil (approx. 85g)
- 2 level tsp salt (for the sauce)
- 1 cup cold water
- Extra salt and water for soaking eggplants
Preparation :
- Peel the eggplants in alternating strips (zebra pattern) and cut them lengthwise into 2 or 4 parts. Soak them in a large bowl of salted water for 15 minutes to prevent browning and remove bitterness.
- Wash the peppers, remove the seeds, and cut them into large chunks (halves).
- Boil a large pot of water. Add the peppers, cover, and boil for about 15 minutes until tender.
- Using a slotted spoon, transfer the boiled peppers immediately into a bowl of ice-cold water (shocking) to stop the cooking and preserve their color. Drain well and press them gently into a large glass jar.
- In the same boiling water, add the drained eggplants. Place a lid or a plate directly on them to keep them submerged. Boil for 20 minutes until soft.
- Transfer the boiled eggplants to cold water to cool down. Drain them and squeeze gently with your hands to remove excess water (sponge-like texture). Once cooled, add them to the jar with the peppers.
- Prepare the special white sauce: In a blender, combine the peeled garlic cloves, lemon juice, salt, olive oil, and about 1/4 cup of the water.
- Blend on high speed until the mixture turns into a creamy, white emulsion (like a thin mayonnaise).
- Pour this white sauce over the vegetables in the jar. Add the remaining cold water until the jar is filled.
- Close the lid tightly and shake gently to mix. Refrigerate for at least 24 hours (1 day) to allow the vegetables to pickle and absorb the flavors.
- Serve cold as a light appetizer.
