Sempoug Aghtsan
Սմբուկի աղցան·(sem-POOG aht-SAHN)
The Mezze Fridge (Weeknight Spreads & Snacks)
To an Armenian kid, the smell of eggplants and peppers blistering over an open flame is the absolute, undisputed trigger for summer nostalgia. Traditionally called Khorovats salad—born on the grill right alongside skewers of meat—this is the reigning champion of the mezze fridge. It is smoky, bright, deeply savory, and entirely vegetable-forward. You don't need a backyard grill to pull this off on a Tuesday night; a screaming hot broiler and a makeshift steam tent will give you that unmistakable charred aroma and silken texture without the fuss.
Before you start
Preheat the broiler.
Set your oven broiler to high and line a heavy-duty baking sheet with aluminum foil to catch the inevitable vegetable juices.
Ingredients
- Italian eggplants2 med
- red bell peppers2 large
- green bell pepper1 large
- ripe beefsteak tomatoes2 large
- red onion1/2 med
- garlic cloves3 med
- flat-leaf parsley1/3 cup
- cilantro1/4 cup
- extra-virgin olive oil3 tbsp
- lemon juice2 tbsp
- kosher salt1 tsp
- black pepper1/2 tsp
- Aleppo pepper1/2 tsp
Method
- 01
Char the vegetables under the broiler.
Place the whole eggplants, peppers, and tomatoes onto the foil-lined baking sheet about 4 to 6 inches from the heat. Turn them with tongs every 5 to 7 minutes until the skins blister and turn entirely black. The tomatoes will finish first in about 15 minutes, followed by the peppers in 20 minutes, and the eggplants in about 30 minutes once completely collapsed.
- 02
Trap the steam to loosen the skins.
Immediately transfer the hot peppers and eggplants into a large glass bowl and cover tightly with plastic wrap, or place them in a sealed paper grocery bag. Let them sit undisturbed for 15 minutes to pull the burnt skin away from the delicate flesh.
- 03
Peel away the blackened skin.
Once cool enough to handle, use your fingers to slip the charred skins off the vegetables. Keep a bowl of water nearby to dip your hands, but never rinse the vegetables under running water, which washes away the smoky flavor.
- 04
Chop the vegetables and capture their juices.
Discard the pepper stems and seeds, then roughly chop the peeled eggplants, peppers, and tomatoes into half-inch chunks. Transfer them along with any glorious juices left on the cutting board into a large serving bowl.
- 05
Macerate with aromatics and dressing.
Add the diced onion, minced garlic, parsley, and cilantro to the bowl, then toss gently with the olive oil, lemon juice, salt, black pepper, and Aleppo pepper.
- 06
Let it rest before serving.
Cover and refrigerate for at least 30 minutes, or ideally overnight, allowing the garlic and herbs to steep into the roasted vegetables before serving at room temperature with warm pita or lavash.
Notes
Embrace the char.
A few specks of black char left behind on the eggplant flesh aren't a mistake—they are the signature of a true Armenian cook and carry the essential smoky flavor.
Eggplant substitutions.
If you can't find firm Italian or Chinese eggplants and must use a standard American Globe eggplant, use just one large one. They are spongier and carry more water, so be sure to drain any excessive liquid before dressing.
From Cook Armenian in America.