Simple to make and soothing to taste, this is the ultimate quick fix of aubergine and garlic. To make it properly, it is essential to burn: the aubergine over charcoal or directly over the flame of a gas cooker. The flesh is then chopped to a pulp and mixed with apple vinegar or lemon, olive oil, garlic and yogurt. Sometimes chopped tomato, parsley, dill, chopped or ground walnuts, or tahin are added. But to get the full benefit of the smoked aubergine, there is this simple way:
© 1995 Ghillie Basan. All rights reserved.