Mangal Salati
Manqal Salatı (mahn-GAHL sah-lah-TUH)
Grilled Vegetable Salad
A smoky salad of charcoal-grilled eggplant, peppers, and tomatoes, chopped and dressed with fresh herbs, pomegranate molasses, and olive oil. The essential side dish for any Azerbaijani barbecue.
Nutrition & Info
Equipment Needed
Instructions
-
1
Grill whole eggplants, peppers, and tomatoes over charcoal until charred and soft.
-
2
Peel charred skins from all vegetables.
-
3
Chop vegetables to desired consistency.
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4
Mix in a bowl with herbs, pomegranate molasses, olive oil, salt, and pepper.
-
5
Let sit 10 minutes for flavors to meld.
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6
Serve at room temperature alongside kebabs.
Did You Know?
Azerbaijani families argue passionately about whether mangal salati should be chopped finely or left in rustic chunks. The Baku style tends toward fine chopping, while rural versions are chunkier.
Chef's Notes
Equipment Tips
- charcoal grill or gas burner
- bowl
The Story Behind Mangal Salati
Mangal salati is the natural companion to Azerbaijan's beloved kebab culture. As meats grill over charcoal, vegetables are placed alongside to char and soften, then chopped and dressed into a salad that is inseparable from the barbecue experience.
The use of pomegranate molasses as a dressing is distinctly Azerbaijani, adding a sweet-tart dimension that balances the smokiness of the charred vegetables. Fresh herbs, particularly basil and cilantro, are added generously.
No Azerbaijani kebab meal is complete without this smoky, vibrant salad on the table.
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