Slata Mechouia
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Time to read 1 min
10 min
20 min
6
Sides
Tunisia
Ingredients
- 2 tomatoes
- 3 bell peppers (I use red and green)
- 1-6 hot peppers (depending on your spice preference)
- 1 onion
- 6 cloves of garlic
- 3 tbsp. olive oil
- Salt and pepper, to taste
- Pinch of caraway, cumin, and paprika (optional)
- Your choice of toppings: boiled eggs, olives, and/or high quality tuna (optional)
Directions
Step 1
Preheat oven to to broil on high or 450 F.
*If you have access to a charcoal grill or open flame, prepare to use that to roast your vegetables instead of an oven.
Step 2
Peel garlic, peel and quarter your onion, then place all vegetables on a baking sheet.
Step 3
In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
Step 4
Roast vegetables for 20-25 minutes, until the veggies are soft and the pepper skins are slightly charred.
Step 5
Remove vegetables from the oven, and immediately place the peppers and tomatoes in a heatproof bowl and cover tightly. This helps the skins separate from the peppers. Let sit for 10 minutes, or until cool enough to handle.
Step 6
Remove the skins from the peppers and tomatoes.
Step 7
Add the peeled peppers, tomatoes, garlic, and onion to a food processor. You can also mash everything up on a cutting board, or using a mortar and pestle.
Step 8
Blitz for a few seconds in the food processor, or chop finely/mash. The texture should be mostly smooth, but with a solid bits of vegetables still visible.
Once mashed, stir 3-4 tbsp. of olive oil and salt and pepper to taste.
You can also add about 1/2 tsp. each of caraway, cumin, and paprika if you'd like.
Step 9
Transfer to a small serving bowl. Top with more olive oil and any desired toppings such as olives, boiled eggs, or tuna. Serve with bread and enjoy!
Slata Mechouia makes an excellent starter or accompaniment to all types of main dishes.