Haitian Roasted Eggplant Salad

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.

Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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4 Tbsp. extra-virgin olive oil, divided
1 Tbsp. chopped garlic
3 pounds Asian eggplant, diced
1 red bell pepper, diced
1 (2-inch) section ginger, grated (about 2 Tbsp.)
1 minced habanero or Scotch bonnet chile, stemmed and seeded
3 Tbsp. natural sesame seeds, lightly toasted
1/4 cup red wine vinegar
2 Tbsp. Japanese toasted sesame oil
juice of 2 limes
kosher salt to taste
1 bunch scallions, thinly sliced
2 Tbsp. each: chopped Italian parsley and cilantro


Preheat the oven to 425F. Combine 2 Tbsp. of the olive oil with the garlic and toss with the eggplant. Spread the eggplant in a single layer on a metal baking pan and roast for about 15 minutes, or until well-browned and soft throughout. Remove the eggplant from the oven, cool, and reserve.

In a medium bowl, combine the red pepper, ginger, habanero, sesame seeds, vinegar, remaining 2 Tbsp. of olive oil, sesame oil, lime juice, and salt to taste. If serving immediately, add the scallions, parsley, and cilantro.

Otherwise, cover the mixture and refrigerate until ready to serve, up to two days, and add the scallions, parsley, and cilantro just before serving. If making ahead, season it to taste as the salad may need extra vinegar and salt, because the flavors tend to fade in the refrigerator.

Recipe from “Starting with Ingredients: The Quintessential Recipes for the Way We Really Cook” by Aliza Green, ISBN: 0762427477.