Ingredients
1 eggplant
Juice and zest of a lemon
3 tablespoons of fruity olive oil
1 shallot, chopped
Chopped coriander
1 clove garlic peeled and minced
2 chillies finely chopped (optional)
Olive oil for cooking
Salt and pepper
Preparation
Preheat the oven to 220°C.
Cut the eggplant in half lengthwise, score each surface on the flesh side with a sharp knife. Add salt and pepper.
Rub a little oil and a little garlic on the gridded surfaces of the eggplant. Place the two eggplant halves in the oven flesh side up.
Grill for at least 30 to 40 minutes.
Take out the eggplant pieces, wrap them in aluminum foil and leave to rest for 10 minutes.
Remove the skin from the eggplants and let cool.
In a large bowl, combine the eggplant, shallot, cilantro, lemon juice and zest, peppers and olive oil. Add salt and pepper.
Refrigerate for 1 hour before serving.
The satini brinzel is served as a side to various local dishes such as rice, legumes (black lentils, beans etc.) or in savory pancakes.
Enjoy !
