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Tunisian ‘mechouia’ Salad

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“The exotic flavours of this salad would make a perfect appetizer for a summer menu. Serve with warm toast, as an appetizer. You could also serve it as a main-course salad with tuna, olives, hard-boiled eggs and pickled lemons. This salad is best if you prepare it the day before, to allow the flavours to develop. Up to two days ahead, make the recipe to the end of step 2. Cool, cover and chill. Sprinkle with chopped fresh mint and serve at room temperature.”
1hr 20mins

Ingredients Nutrition


  1. Halve and de-seed the peppers; de-seed and finely chop one chili. Roughly chop the anchovies, if using.
  2. Place the whole eggplant(s) in a roasting tin and cook at 425F for 20min. Add unpeeled garlic, peppers and 2tbsp of the oil; season with salt.
  3. Cook for a further 30min. Cool, then skin and roughly chop peppers, garlic and eggplant.
  4. Return the vegetables to the roasting tin, then add the caraway seeds, chopped and whole chilis, lemon juice, capers and anchovies (if using). Season, then mix well and cook, uncovered, for 10–15min until the liquid has evaporated.
  5. Cool, sprinkle with chopped mint and serve at room temperature.

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