Aubergines salad
================ 2024-09-24


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. Another possibility is an oven at 200C [400F] for about 60 mn. Add a few tablespoons tahini and you have baba ganoush.

2 to 4 portions

Ingredients:
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2 aubergines
1+ garlic clove
tahini (opt)
EVOO
white wine vinegar or lemon juice
1 pinch smoked paprika (opt)
S + P
Feta (opt)

Preparation:
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Make a 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, 15 to 30 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).