This is my husbands favourite when he wakes up on a lazy Sunday. Flame grilled eggplant/aubergine sort of like a dip. But then an eggplant dip is called baba ghanoush [1] which is made with tahini and other seasonings. This one here, is basically just an eggplant with oil and salt. Easy to make but very smelly when cooked on a flame. Not to mention the burnt skin goes everywhere. But it taste so good!
Just pop it on the stove like this. Turn it around after a few minutes. It needs to shrink in size and start peeling before you remove it.
Then start peeling the skin off. Beware, its very hot!
Use a fork to give it a good mash and season well with olive oil and salt. I added a couple of garnishes for some extra colour – for photos sake, but its not necessary. Serve with Lebanese bread and you have yourself a quick and easy healthy brunch!
RECIPE FOR FLAMED GRILLED EGGPLANT
Adapted from my Lebanese Mother-in-lawIngredients
1 large eggplant (1/2 kilo)
2 tbsp olive oil
2 tsp saltMethod
1. Wash the eggplant and put it directly on the stove. Leave for a few minutes then turn around until all sides are equally cooked. Eggplant should shrink in size and the skin should start peeling off.
2. Remove from flame onto a wooden chopping board and leave to cool for a bit before starting to peel the entire skin off.
3. Place the filling on a plate/bowl and use a fork to mash.
4. Season well with oil and salt.
[2]