Cook: Joanne Billings
2 large eggplants
Put eggplants into a hot oven (straight onto the shelf). Bake for about 30 - 40 minutes until the skin is very crispy.
Remove and cool a little then peel off skin and scoop out the inside into a bowl. It should be fairly easy to mash properly if it has baked for long enough.
Mash it and add garlic, let it cool then add chopped tomato, and
salt to taste.
Comments: As these have almost burnt in the oven they acquire a lovely smokey flavour.
Best served with Pita bread as a dip, or on the side of your plate as an accompaniment to a salad.