Aubergines salad
================ 2021-06-18

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


2 aubergines
1 garlic clove
tahini (opt)
white wine vinegar or lemon juice
S + P
Feta (opt)


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).