Sometimes, thinking back to sitting in the shade of whitewashed buildings that are covered in bright pink flowers, watching people go by and smelling the salt coming off the sea is all you need to do to relive those hot summer days of your vacation. Sometimes, you also want to eat your vacation memories, so I came up with this recipe to remind myself of some fabulous vegan lunches in Corfu Town.
If you’re not able to find this variety of aubergine in your local shop, substitute with two regular aubergines sliced in half and cook for a little longer.
Note: I don’t often cook with extra virgin olive oil – I think it’s better for dressings or for dipping with bread- but the aubergines in this recipe really soak up the flavour, so I think it’s worthwhile.
For this recipe, use a good non-stick roasting tray, or line a tray with parchment paper.
I love to eat this dish with a fresh tomato, red onion, olive and basil salad and some lovely bread to soak up the juices. You could even scoop out the flesh and mash it together to create a ready-made baba ghanoush!