Comment: middle eastern inspiration recipe. The grilled aubergine (eggplant) gives a unique flavor to this dish. The original recipe calls for the aubergine to be grilled on an open flame, I use a BBQ on high, with the lid closed and I get excellent results. Add a few tablespoons tahini and
you have baba ganoush.
2 to 4 portions
1 garlic clove
white wine vinegar or lemon juice
S + P
Make a small slit on one side of the aubergines and place them on the BBQ or flame, with the slit up, until very tender and blackened on the bottom (on a hot BBQ, 5 to 10 mn).
Let cool a bit, and open in 2 halves, and scrape the meat from the skin, while discarding the seeds. Using a fork for this may help.
Discard the excess juice.
Mash the meat in a bowl, with a knife or fork, adding a splash of EVOO a dash of white wine vinegar or lemon juice, S + P, and the garlic finely chopped or grated.
Crumble a little feta on top (opt).