Eggplant is a delicious vegetable used in Mediterranean and Arab cuisines. In this recipe the eggplant takes on a spice when cooked directly over a fire.
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Ingredients4 portions
Preparation
Chop the aubergines with a fork several times and place directly on the fire to cook until blisters come out all around. Remove from heat and allow to cool for 1 minute.
Cut the aubergines horizontally, remove their inner pulp and place in a bowl.
With a fork, crush the aubergine to make a puree and add the other ingredients. Mix well.
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