How to grill eggplant and peppers for a smoky zaalouk salad

Zaalouk is a Levantine-style chopped salad built around aubergine, peppers and tomatoes. Grilling the vegetables before chopping them adds a smoky depth that steaming or boiling cannot provide, while their softened flesh gives the finished salad a generous, almost spoonable texture.

In Australia, eggplant is usually called aubergine, and capsicum is the everyday word for a bell pepper. Look for firm, glossy aubergines and heavy capsicums, especially red or yellow ones, which generally have a sweeter flavour than green peppers. A medium aubergine and two capsicums will make a useful side for four people.

The key is to cook the vegetables through before giving them a concentrated blast of heat. A backyard gas barbecue or charcoal grill is ideal, while a hot oven can produce a similar result indoors. Whichever route you take, the goal is tender centres with dark, savoury edges rather than thin, dried-out pieces.

This method works for a relaxed lunch, a barbecue feast or a picnic shared with friends. Once the vegetables are grilled and chopped, the salad needs only a sharp dressing, fresh herbs and the right amount of chilli. It also travels well, making it practical for outdoor gatherings during the Australian summer.

Shop for the right ingredients

Choose produce with weight in your hands and bright, unblemished skin. Aubergines should be firm rather than spongy, and the capsicum stems should look fresh. Tomatoes can be ripe and soft because they will become the juicy base of the salad rather than needing to hold their shape on the grill.

• One medium aubergine and two red or yellow capsicums, washed and left whole for grilling.
• Two ripe tomatoes, roughly chopped, to create the salad’s soft, juicy base.
• A small handful of flat-leaf parsley and several mint leaves, for freshness and lift.
• Salt, ground cumin, ground coriander, sumac or za’atar, lemon juice, olive oil and chilli flakes for seasoning.

At Australian supermarkets such as Woolworths and Coles, fresh produce usually sits in the fruit and veg, while the spice aisles carry cumin and coriander. For za’atar, sumac or preserved lemon, a neighbourhood Middle Eastern grocer is often the better place to look. Check the summer produce displays first, as both aubergines and sweet capsicums are at their best in warmer weather.

If you want a simple sweet course to follow the barbecue, try chocolate waffles with berries for a warm, generous finish. Serve the fruit in generous amounts and keep the chocolate sauce simple so it does not compete with the smoky salad.

Prepare the aubergine and peppers

Cut the aubergine in half lengthways and score the flesh in a diamond pattern about 1 cm deep. A sharp knife makes this easier, and the shallow cuts help oil and seasoning reach the centre. Halve the capsicums lengthways, then remove the seeds and pale inner ribs.

Brush the cut surfaces with olive oil and season with salt and your chosen spices. Put the aubergine and capsicum halves cut-side down on a tray and leave them for 15 minutes, or until the aubergine flesh looks slightly wet and the pepper skins begin to relax.

Pat the vegetables dry before they meet the grill. Excess moisture is the main obstacle to browning, and a dry surface catches colour more readily. Keep a few capsicum seeds for the salad if you like, because they add a mild, sweet flavour.

Grill for deep smoke and tender flesh

For a gas barbecue, set the burners to high and let the grill preheat for at least 10 minutes. Place the vegetables cut-side down, initially away from the flame, so they cook through rather than scorch. A raised rack keeps them above the drip tray and makes turning easier.

Cook the aubergine for about 6–8 minutes per side, checking the colour as you go. The flesh should collapse easily when pressed and the cut face should be deeply browned. Capsicums need roughly 8–12 minutes on the cut side, followed by 2–3 minutes skin-side up to blister and char the outer skin.

On a charcoal grill, wait until the coals are covered with grey ash and brush the grate lightly with oil. You want steady heat, not flames licking the vegetables. If using the oven instead, grill at 220°C fan-forced or 230°C conventional for 20–30 minutes, then finish under the grill for 3–5 minutes, watching carefully so the cut faces do not burn.

Assemble the zaalouk salad

Let the grilled vegetables cool for a few minutes, then loosen the pepper skins with the back of a knife. Wear gloves if you are sensitive to capsicum oils. Cut the aubergine into large, uneven chunks instead of blending it, because zaalouk should retain some texture.

• Grilled aubergine, roughly chopped, with tender flesh left in generous pieces.
• Sliced grilled capsicums, mostly peeled but with a little blackened skin for texture.
• Chopped tomatoes, a spoonful of tahini or plain yoghurt, and a squeeze of lemon.
• Chopped parsley and mint, a drizzle of olive oil, chilli flakes and a pinch of sumac or za’atar.

Combine the aubergine, peppers and tomatoes in a broad bowl, then add the lemon, tahini or yoghurt and olive oil. Toss gently and taste, adjusting with more salt or lemon. The dressing should be sharp enough to wake up the smoky vegetables without overpowering their sweetness.

Traditionally, zaalouk is served with warm flatbread, so tuck the salad into a large flatbread or spoon it onto a plate beside the bread. If serving it as a side, double the recipe for a barbecue crowd. Unlike a leafy salad, it keeps its texture well on a picnic table.

Serve it as a relaxed shared meal

Build a generous platter with the zaalouk in the centre, warm flatbread on the side, and bowls of salad leaves, olives or labneh for people to add themselves. A chilled lager, mint tea or a dry Australian white wine all work with the smoky, herbal dressing.

Let the salad stand for 10 minutes before serving so the flavours settle, but keep the flatbread separate so it does not become soggy. The zaalouk can be served warm or at room temperature, and any leftovers should be kept chilled rather than left out in the sun.

Make this salad for your next family barbecue and let the vegetables do the heavy lifting. If you are planning a larger gathering away from home, use SOUK’s group bookings page to enquire about seating and organise the practical details before everyone arrives.