Tunisian Grilled Vegetable Salad with Aioli

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Mechouia is a summer salad made from grilled vegetables such as tomatoes and capsicums.
I have added eggplant into the combination and a good splodge of aioli on top.
Serve it alongside lamb or as part of a shared plate meal.
It is also delicious piled onto toasted bread.

Yield: 5


  • 1 large eggplant
  • 2 red capsicum (peppers)
  • 1 red onion
  • 6 medium sized vine ripened tomatoes
  • 3 cloves garlic, skin on
  • 1/2 teaspoon chilli flakes (optional)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 tablespoon lemon juice
  • 2-3 tablespoons extra virgin olive oil
  • sea salt
  • A large dollop of aioli
  • small handful chopped parsley


Heat a griddle pan, barbecue or oven grill and grill the eggplant, capsicum and onion until tender.  This will take around 25 minutes, turning the vegetables every 5 minutes or so.  Add the tomatoes and garlic for the last 10 minutes of cooking.
Allow the vegetables to cool enough to handle and then rub the skin off the capsicum with a paper towel and remove seeds and stalk.
Chop the vegetables and squeeze the garlic from its skin.
Combine in a bowl with the lemon juice, chilli, coriander and cumin.
Drizzle with olive oil.
Top with a dollop of aioli and sprinkle with parsley.
Serve just warm or at room temperature.
Yes you can of course make your aioli but the Top Shelf aioli makes it a whole lot easier.


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One thought on “Tunisian Grilled Vegetable Salad with Aioli

  1. Loved this! I’m always wary of things with eggplant in as they usually require tons of oil to cook, but grilling them turned out to be really easy. I put the roasted garlic cloves in the salad and used raw garlic in the dressing for an extra garlic hit, but we are garlic fanatics.