Melitzanosalata
(Greek Caviar)
This is so
simple to do.
Core & 0
pts
1 large
aubergine
2-3 cloves
garlic thinly sliced
Pierce holes
all over the aubergine/eggplant with a knife and insert a garlic sliver into
each one. Using tongs, char the aubergine in the gas flame or on a dry frying
pan until the skin starts to blacken then shove it in the oven on a medium/high
heat and cook it until it's limp.
Take it out,
scoop out the insides and mash well with a touch of lemon juice and salt.
