Grilled eggplants

Let’s fix a great starter for ouzo, raki or tsipouro!

Grilled eggplant with olive oil and vinegar.

Snack in a minute with raw materials and unadulterated taste.
We will need three rather big eggplants, olive oil, white vinegar, salt and maybe a little garlic or onion alternatively.

That's what we do...

Rinse very well under plenty of water and “hurt”  the eggplants in three points, so they won’t blow like balloons in the oven.

Bake at 220 degrees for about 1 hour, until eggplants are soft and easily peeled. Once cooled a little, remove the flesh with a knife and chop the inside.

Add three tablespoons of extra virgin olive oil, two tablespoons of a good white vinegar, a pinch of salt, and stir gently.

You can finish by chopping on top one or two cloves of garlic or grate in the heart of a dried onion.

Now enjoy with some homemade bread, accompanied by a good ouzo. This is what i would call everyday luxury from scratch. A simple touch of taste ˙ able to make us feel special ˙ able to break up the daily routine of cooking and get us together around the family table.

And what if ...

There is a chance that our eggplant gets a little bitter. Unpredictable factor, has nothing to do with cooking or preparation method. Again the "snack" is nice ˙ simply sweeten the eggplant with oil and vinegar and the result is really tasty.