AUBERGINE RULES!!!

After an unbelievably cold winter we were all ready for a steaming hot summer here in Joburg. But guess what the dream went down the drain with the constant rain and temperatures well below the season normals. We were planning to have a little braai (Afrikaans word for BBQ) for two tonight but it seems too cold and wet to sit in the patio (verandah). I think I have to ultar my plans of lamb chop and kofte ( meat patties) on the fire. I have a huge box of aubergines that I probably have to consume within a week. So an aubergine salad is mandatory. Different regions of Turkey have various recipes for aubergine salads, this three are the first coming to my mind.

Smoked Salad
-2 med. aubergines
-2 green peppers
-1 red pepper
-1 big tomato
-1 small white onion
-2 tbs. olive oil
-juice of half a lemon

-chopped parsley

-few black olives for the decoration

-salt and cracked black pepper to taste

 Put the aubergines, peppers, onion and the tomato on the grill on a high heat. Turn them frequently while cooking until the skin is charred and the flesh is soft. Set them aside for 10 mn. Peel and discard the skins. (Sprinkle little lemon juice over the aubergine as soon as you peel to prevent it from discoloring.) Chop everything finely and add the lemon juice and olive oil. Season well. Fold gently without mashing. Sprinkle with chopped parsley and scatter few olives on top. Serve with lightly toasted sourdough or warm pita.

Babaganoush

-2 med aubergine

-juice of a lemon

-3tbs olive oil

-2tbs tahina (toasted sesame paste)

-1 clove of garlic, mashed

-toasted sesame seeds to sprinkle over

-salt and pepper to taste

Prick the aubergines few times with the point of a sharp knife and roast them in 200′ preheated oven until very soft. Cut them into two and spoon the flesh into a bowl. Mix all the ingredients together until very creamy  and sprinkle with toasted sesame seeds to serve.

Smoked aubergine and yogurt

-2 medium aubergines

-3tbs yogurt

-1tbs olive oil

-2 cloves of garlic, mashed

-salt and pepper to taste

-1tbs sumac (sumak)

Cook the aubergines on the fire until their skin is charred and the flesh is soft. Rest to cool. Peel and put it on to a strainer with the yogurt and let the juices drain for half an hour.  Transfer the aubergine and the yogurt into a bowl and stir the olive oil and garlic. Season and mix them well. Sprinkle with sumac to serve.

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