narrative – photography: Antonia Kati – journalist, food photographer & food stylist
Ingredients (4 people)
- 4-5 round eggplants
- 1-2 cloves of garlic (crushed)
- ½ bunch of parsley or basil (finely chopped)
- 1 sweet red pepper (optional)
- The juice of ½ lemon
- Some white vinegar
- Some olive oil
- Salt
- White pepper
- 1-2 cubed tomatoes to garnish
Wash the eggplants and prick on all sides using a fork. Wrap them in some baking paper and bake at 200 °C for approximately ½ an hour until soft. (Follow the same procedure if you wish to add the sweet red pepper as well). Remove the eggplants from the oven and baking paper, peel them, and put them in a deep glass bowl. Season with salt and pepper and add the lemon juice, the white vinegar and olive oil. Mix well and add the crushed garlic and sweet red pepper (optional). Mix again and serve with the finely chopped parsley or basil and the cubed tomatoes, and refrigerate.
