Here is a nice little lunch or entree – it will also work as a side dish or in a tapas-setting.
You need:
1 aubergine (eggplant), rinsed, ends cut off
A bit of oil, preferable in a spray – or just brush it on with a food-brush (or even dab it on using your fingers)
50 grams of soft goat cheese (chèvre – j’adore!)
50-100 grams of drained, neutral yogurt (Greek style – TOTAL is (totally the) best!)
1 clove of garlic
A bit of honey, agave syrup or mabel syrup
Parsley
A hot skillet or a Grill-Meister-thingy like the one I have
To make:
Cut the aubergine into slices – they must be the same thickness or they will cook unevenly. About 2 cm. thick.
Spray on/ dab on a bit of oil so it won’t stick. Grill it. Now when cooked properly, aubergine gets the sweetest, most wonderful taste and a silkiness that will leave you mouth begging for more (as the sailor told the nun). When undercooked it tasts like wet dog. So be patient!
Mix the garlic, yogurt and cheese. (No salt. The cheese is salty in itself. Add a dash of pepper if you like..)
Put the yogurt on the aubergine. Sprinkle with parsley and honey or syrup.
Easy-peasy.
Ta-daahh!
(No, I didn’t have any parsley so I went out to the garden and found what looked like a herb. Not sure what it is. Oregano? Anyone? Although I rinsed it I did find a small bug in it as I was eating it. You should use parsley, it is much better. Make sure you de-bug it, though.)
Enjoy!
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