This dish is also known as baba ghannouj - which we often refer to as 'eggplant dip'. This is used in the recipe book as a component of other more complex dishes.
Yep, very tasty.
Unfortunately our garden was all out of eggplants so we had to buy some from the shops. They did however seem to be unnaturally shiny.
And it's always great to know you've got willing spice grinders on hand.
But here's the trick with the recipe - the eggplant needs to be grilled over a flame. Not roasted in the oven as I mistakenly assumed at the beginning.
So how does one roast eggplant over a flame for 20 minutes without getting sore muscles or burnt skin? Easy! Turns out there's more that one use for a wooden spoon. The other end comes in quite handy as well...
...there's also more than one use for a spice grinder...
...and after 20 minutes of flame exposure and turning the eggplant was roasted, smoked (as the skin had started to burn, which incidentally gave off a cigar smell?!?!) and soft all the way through. Perfect for peeling.
Happy cooking!
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