This is an idea from my mother who makes the most wonderful barbeques. She marinates the meat in tomatoe paste, olive oil, garlic and lots of pepper before grilling. She also uses it to marinate pieces of filet before frying and serving.Today I served this mixture as a spread on the walnut bread my husband brought home.1 small can tomato paste (70 g)1 small clove
... or aubergine caviar, or eggplant purée...This one is for Anna.Baba ghannouj is a typical part of a mezzé. It is traditionally made with tahini, but it can also be made with yoghurt, for a milder flavour.1 (big) eggplant1 clove garlic, crushed2 tablespoons tahiniJuice of (approximately) half a lemonSalt and pepper to tasteGrill the eggplant, either in the oven, under the grill, or on the
... or aubergine caviar, or eggplant purée...This one is for Anna.Baba ghannouj is a typical part of a mezzé. It is traditionally made with tahini, but it can also be made with yoghurt, for a milder flavour.1 (big) eggplant1 clove garlic, crushed2 tablespoons tahiniJuice of (approximately) half a lemonSalt and pepper to tasteGrill the eggplant, either in the oven, under the grill, or on the
