This is hotch-potch-fusion and a real melange of flavours: sweet, spicy, sour, crunchy, soft and succulent. The combination of these ingredients may cause some hesitation, but once you take a bite it will all make delicious sense.
Roasting an eggplant can sound like it’s a long chore, however it’s incredibly simple. You just need to score crisscross lines in the fleshy part and roast with some olive oil, garlic and salt. Top it with any ingredients and bake for a wee bit more, and you’re all set.
These eggplants can be served as a side dish to a plate of rice and stew, along with a mezze platter, with a flatbread, topped on a pizza with some feta cheese. Or, eat them like me – as a main dish, with some fried eggs on the side.
You’ll need some: