A great side-dish, or and ingredient for a great dip, or even stuffing other
Oblong Japanese eggplant seem to work best for this, but any eggplant will do.
- On a charcoal barbecue or a gas fired barbecue place the whole eggplants
on the grill and roast, turning occasionally, until the skins are blackened.
- Remove from the grill and let cool until they can be handled for peeling
off the blackened skin. Process in a food processor until coarsely processed.
- Mix with chopped onions and parsley mixed with extra virgin olive oil and
vinegar for a chilled salad.
From the kitchen of Martin James – Copenhagen, Denmark