I was planning to share this recipe last week. It was intended to be a weekend treat, when you already have a nice glass of wine, good company, and only some delicious bites are missing. What I love about this food is that the leftover can easily be turned into an light lunch next day. Just use it as a sandwich cream, prepare a quick salad and off you go.
Dip: 2 aubergines • 3 medium–sized onions • 1 clove garlic • 1 bunch continental parsley • 1 tbsp white wine vinegar • 4 tbsp good olive oil • freshly ground black pepper • sea salt
Garnish: finely chopped parsley • olive oil • pepper
Place the aubergine and onions in a pyrex dish and bake them in the oven for about 60 minutes. Once they are ready leave them to cool for 3o minutes. During baking you might hear some noise of popping from the direction of the kitchen. No need to get scared it is only the aubergine, which decided to release the stress of being baked in 220 degrees by bursting. Once they cooled off, scrape the flesh off the aubergine and the onion on a chopping board and chop to a paste or coarse. Then put them in a stirring bowl, add the finely chopped garlic and parsley, 1 tbsp of white–wine vinegar (tip: add the 1 tbsp gradually, since it can happen that the taste becomes to strong for you) olive oil, a pinch of sea salt and freshly ground black pepper and blend together. If you want to get the best taste (and why would not you?!) refrigerate it overnight so the flavors have enough time to make friends and become outstandingly tasteful, plus it also gets a better texture. We can serve it mini toasts, slices baguettes, however my ultimate favorite is eating it with the Maltese galletti (water biscuits). However it is only available on special occasions, like making and photographing this recipe.
* baking time: 60 minutes or until roast inside • temperature: 220ºC • preparation time after baking: 10 minutes