John Myers
Ingredients for 4 servings:
- 2 eggplant(s)
- 2 cloves garlic
- 2 tbsp oil (sunflower oil)
- 1 tsp lemon juice
- Salt
Instructions
Working time approx. 40 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 40 minutes
Eggplant spread – Grandma called it Vinete, or something like that…
The best way to do this is to take eggplants that seem almost unsellable, go to the checkout, and say, “Do you really still want to sell these?” Usually, the cashier reacts with sympathy and simply grins as they pass. In the kitchen, we score them and grill them on the stovetop at full power until the extractor can no longer pump the steam out—that is, until the eggplants are soft on the inside and charred on the outside. Then we separate the waste—separating the charred exterior from the soft interior—best done with our fingers. We tip the result into a bowl and puree it into a paste. Press the garlic cloves through a press and fold in, stir in the rest, add plenty of salt, and season to taste—done. Now we study the horrified face of our friend, who no longer believes she can restore the kitchen to its original state. We formulate excuses and make a run for it. The finished product goes into the refrigerator overnight.
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