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.
Whole roast aubergine with tahini yogurt recipe
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Whole Grilled Eggplant Recipe
Ottolenghi - Burnt aubergine with feta and harissa oil Ottolenghi recipes, Vegetarian dishes, Veggie recipes
The Boatshed Chronicles: Burnt Aubergine & Mograbieh Soup
Tori Avey's Guide to Roasting and Cooking Eggplant
Tahini - Grilled Lettuce And Burnt Aubergine Recipe — KaliCooking
Burnt Aubergine Dip with Aromatic Crunch — Green Kitchen Stories
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Fire Roasted Eggplant with Garlic Vinegar Sauce - Omnivore's Cookbook
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Yotam Ottolenghi's Burnt Aubergine with Feta and Harissa Oil
