Saturday is a day to go to the beach, or hiking… but more often than not it is the day I do laundry, cleaning and food shopping. I bought an eggplant last Saturday and a week later it is still sitting on the counter among the bananas and a lonely avocado. It’s time to make the old country favorite:
Start by lining the stove with aluminum foil – it’s going to be messy!
Rinse and dry the eggplant and place over a medium flame. Let it roast for a few minutes. When the skin blacken, turn the eggplant so an uncooked side is over the flame. Repeat until the whole eggplant is black and soft.
Transfer the eggplant onto a cutting board and let it cool. Now is a good time to clean the stove. Be careful, liquid drained from the eggplant will make removing the foil somewhat tricky.
Add: Juice of one lemon, mashed garlic clove, salt and pepper. Add as much or as little of these ingredients as you like. You can also add a few drops of your favorite vinegar.
Salt & Pepper