This is the essence of Itamar Srulovich and Sarit Packer
This is the essence of our food, distilled into a single dish. It is inspired by the first whole burnt aubergine we ever ate, served with a smattering of grated tomato, at a very famous Jerusalem establishment we both love. It has since become a staple at every BBQ, and in our restaurant Honey & Smoke. Burning the aubergine really brings out the best in this slightly bland vegetable. Don’t hold back – by the time you’re done, the skin should be blackened and the flesh so soft it can easily be scooped out with a spoon.
Oh-so Scoopable Burnt Eggplant & Tomato Tahini Food52 + Ottolenghi Test Kitchen: Shelf Love
Burnt Aubergine Dip with Aromatic Crunch — Green Kitchen Stories
Zissy Lewin, Author at Nutreats - Page 9 of 53
Burnt Eggplant Dip
Tori Avey's Guide to Roasting and Cooking Eggplant
Burnt aubergine curry (without a gas hob), Super tasty! - Haricoco
Chickpea, charred aubergine & feta salad - BBC Good Food Middle East
Middle Eastern Food Sorcery Cookery School, Manchester
The health benefits of aubergines
Tahini - Grilled Lettuce And Burnt Aubergine Recipe — KaliCooking
Ottolenghi Test Kitchen Burnt Aubergine and Tomato
Roasted Butternut Squash and Burnt Aubergine (Eggplant) with Pomegranate Molasses - Joanne Eats Well With Others
Warm and Spicy Charred Aubergine Salad Recipe
Burnt aubergine with black smoked tahini and caper sauce - The Jewish Chronicle
Whole burnt aubergine
