Eggplant Purée

This eggplant dish with a hint of smokiness can be served with crusty bread and is especially good with toasted bread. To cook the eggplants (you can use this technique for capsicums and chestnuts too), try to find a közmatik. This is a sort of frying pan with holes in it that is specially designed for cooking on coals, and is how the dish gets its name (közde means ‘over coals’).