Photo courtesy iStock/Joe_Potato
The simplest way for the gypsies to enjoy eggplant was to start a barbecue and do what they call the “catouns.”
Ingredients
- 6 small oblong eggplants
- 18 garlic cloves
- First cold press olive oil
- Salt
Directions
- Wash the eggplants after removing the stems.
- Peel the garlic and slice the cloves in half in the length. Insert the pieces of garlic inside the flesh of the eggplants.
- Let cook on the barbecue, turning them from time to time until they are soft and have burned skin; then put in a dish and cut each eggplant in the length; add a little bit of salt and gently pour olive oil. Eat quickly with a spoon.
