Saturday 23 November 2013


(Aubergine or Egg-plant Salad)

Here is another one of those great meze to dip your bread.
2 large Bell Aubergines (Egg Plants)
3 cloves of garlic
3 or 4 tablespoons of olive oil
half a lemon
a pinch of salt

Ideal for when you have a BBQ. When you light the coals or your wood and you are waiting for the coals to get ready, then just place the aubergine's on the flame. When soft and can be squeezed with a spoon, take them off the fire and let them cool down. Cut them in half and with a spoon scoop out the inside of the aubergines. Crash the garlic and add it with the rest of the ingredients. Mix well and serve.

You can try different variations by adding one of the following: Paprika, feta cheese, walnuts. 

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