This is a dish my Mother in Law makes, I am yet to find out it’s exact name or origins, it is also a big favourite of my husbands and has taken me a few atempts to get it just as he likes it.
You could call it Baba ghanoush/Babagannuş or Eggplant Salad but its not the same as the many recipes I have seen. If you have had this before I would love to know the correct name so please let me know!
Ingredients for the Roasted Eggplant Meze
2 to 3 Medium Eggplants
3 to 4 Cloves Garlic
1 to 2 Eggs
Recipe for the Roasted Eggplant Meze
There are 3 ways in which to prepare your Eggplants the best and most flavoursome way is to roast them on the BBQ. The next is to use an open flame and roast them over the flame. The last is to place them in the oven.
You want the Eggplants to go soft on the inside and the skin to go black on the outside so you can peel off the blackened skin and use the soft inside for the Meze.
Place the skinned aubergine in a bowl and using fork, mash up the aubergine to resemble a rough purée.
Crush your cloves of garlic with a little salt or a garlic press and mix the garlic through your Eggplants.
Take a frying pan and add your Eggplant and garlic mix and add in your eggs straight into the mix, keep mixing the eggs through the egg plants until cooked.
Allow to cool and serve with a nice fresh salad and crusty bread as lunch or light supper or serve as meze.
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