Seychellois-Inspired Grilled Vegetable Salad

Ingredients

While the original Tunisian Mechouia Salad is traditionally served as a cold salad, this Seychellois-inspired version incorporates grilling the vegetables to add a smoky flavor. Additionally, the use of Seychellois spices like cinnamon, cloves, and nutmeg gives this salad a unique tropical twist. We alse have the original recipe for Mechouia Salad, so you can check it out.

• 2 red bell peppers, halved and deseeded 2 red bell peppers, halved and deseeded
• 1 large eggplant, sliced lengthwise 1 large eggplant, sliced lengthwise
• 2 large tomatoes, halved 2 large tomatoes, halved
• 1 red onion, sliced into rings 1 red onion, sliced into rings
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 2 tablespoons olive oil 2 tablespoons olive oil
• Juice of 1 lime Juice of 1 lime
• 1 teaspoon honey 1 teaspoon honey
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Place the bell peppers, eggplant slices, tomatoes, and red onion rings on the grill.
3. 3.
   Grill the vegetables for about 5-7 minutes per side, or until they are charred and tender.
4. 4.
   Remove the vegetables from the grill and let them cool slightly.
5. 5.
   Peel the skin off the bell peppers and tomatoes, and chop them into bite-sized pieces.
6. 6.
   Dice the grilled eggplant.
7. 7.
   In a large bowl, combine the minced garlic, ground cinnamon, ground cloves, ground nutmeg, olive oil, lime juice, honey, salt, and pepper. Whisk until well combined.
8. 8.
   Add the grilled vegetables to the bowl and toss gently to coat them with the dressing.
9. 9.
   Let the salad marinate for at least 30 minutes to allow the flavors to meld together.
10. 10.
    Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Eggplant — Brush the eggplant slices with olive oil before grilling to prevent them from sticking to the grill.
• Bell peppers — To easily remove the skin, place the grilled bell peppers in a sealed plastic bag for a few minutes. The steam will help loosen the skin, making it easier to peel off.
• Tomatoes — If you prefer a smoother texture, remove the seeds from the grilled tomatoes before chopping them.

Tips & Tricks

• For an extra burst of flavor, sprinkle some toasted coconut flakes over the salad before serving.
• If you don't have a grill, you can also roast the vegetables in the oven at 400°F (200°C) until they are tender and slightly charred.
• Customize the spice level by adding a pinch of cayenne pepper or chili flakes to the dressing.
• Serve the salad chilled or at room temperature for the best flavor.
• This salad pairs well with grilled fish or seafood, adding a refreshing and light element to the meal.

Serving advice

Serve the Seychellois-inspired grilled vegetable salad as a refreshing appetizer or as a side dish to complement a main course. It can also be enjoyed as a light lunch or dinner on its own.

Presentation advice

Arrange the grilled vegetables on a platter, allowing the vibrant colors to shine through. Garnish with fresh cilantro leaves for a pop of green. Serve the dressing on the side or drizzle it over the salad just before serving.