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 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-law
1 large eggplant (1/2 kilo)
2 tbsp olive oil
2 tsp salt
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.