Smoked eggplant

Posted On: May 3, 2021

Categories: Recipes

Tags: meze , healthy , vegeterian

Melitzanosalata or commonly known as Baba ghanoush is a typical mediterranean appetizer. The version that we present is smooth and smokey and the olive oil adds the richness in taste. It also looks impressive because we use the skin of the eggplant as a bowl. It’s very easy to make, the only thing you have to take care is to make sure you have roasted the eggplants correctly. You can use your gas stove, oven or even your charcoal grill for this purpose.

Tip: You will notice that initially the eggplant is too hard to pierce, but during roasting it starts to soften. You will know they are done when they can be easily pierced with a fork.

Aubergine, salt, garlic, yogurt and Vassae Olive Oil

Ingredients: Aubergine, salt, garlic, yogurt and of course Vassae E.V.O.O.


1h


4 pers.

A very tasty appetizer with smoky aromas for the eggplant lovers, which is ideal for any summer table!

Ingredients

  • 4 eggplants

  • 2 finely chopped spring onions

  • 1 finely chopped Garlic clove

  • ½ finely chopped bunch of parsley

  • ¼ finely chopped cup basil

  • ½ cup of olive oil

  • ¼ cup of red grape vinegar

  • 1 cup yogurt (preferably from sheep)

  • ¼ cup of tahini

  • salt

  • pepper

Preparation

Step 1: Using a fork, pierce all the aubergines. Just a couple of times on each side with a fork.

Step 2: Smoke the aubergines on the gas hobs of your kitchen on a strong fire. Leave the aubergines on the stove for about 20-25 minutes. Make sure to turn them around from every side.If you do not have gas, place them in the oven and bake them in a preheated oven at 180 Celsius with air flow, for about 40 minutes. Charcoal grill could also be used. Check if they are ready as we said with a fork. When ready, Take them out and let them cool down for 10 minutes.

Step 3: Then add the grated coriander and the caper, the olive oil, salt, the whole leaves of fresh oregano with the basil and mix.

Step 4: With a knife, while the aubergines are still hot cut them lengthwise, leaving the bottom part bigger than cap. We are going to use the bottom skin later. Pull only the flesh out with a spoon, cut it into chunks and throw it in a bowl. It's easier to do this when when it's hot.

Step 5: Add the spring onion, the parsley, the basil, the chopped garlic in the bowl with the eggplant flesh and mix.

Step 6: Add the olive oil, salt, pepper and vinegar from the red wine and mix.Take our mixture and place it inside the remaining skin of the eggplant.

Step 7: In a bowl, mix the yogurt with the tahini.

Step 8: Place the yogurt with the tahini, a little olive oil and basil leaves on top of the eggplant.

Enjoy!

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