This recipe has been translated and adapted from the original Dutch in
Bismilla Arabia cookbook, and reprinted here with the publisher's permission. In the cookbook it is featured as part of three Turkish mezze recipes.
Simple yet effective, the soft mellow tones of the eggplant allow the more pungent flavors of its sibling mezze to shine.
Yield: Serves 4
Ingredients:
- 2 large, firm eggplants (aubergines)
- Olive oil
- Fleur de sel (or other good sea salt)
Preparation:
Roast the epplants on the barbecue or in the flame of your gas hob until black and softened.
Carefully cut them open and spoon out the white flesh. Drizzle with olive oil and season to taste with fleur de sel.
Serve this vegetarian eggplant dish as an appetizer with (Turkish) bread, olives, and the two other mezze from Bismilla Arabia cookbook; Turkish pistachio dip and macerated walnut salad with pickled chilli peppers.
