3 medium to large eggplants
1 medium onion
1 small bunch parsley
125 ml light olive oil
60 ml white wine vinegar
salt and pepper to taste
Grill the eggplants over an open fire (or roast in a preheated oven at 200 degrees centigrade) turning over constantly to ensure uniform roasting, until skin is blackened and soft. Use low to medium heat to ensure that the eggplant is thoroughly cooked. Remove from open fire or oven and allow to cool. Peel off the charred skin.
Remove the leaves from the parsley stalks. Peel and quarter the onion.
Place cooked eggplant flesh into a blender, with the onion pieces and parsley leaves. Blend slowly and gradually dribble in the light olive oil and wine vinegar. Adjust quantities to your preferences. Season to taste with salt and pepper.
Refrigerate for a while to allow the flavours to blend through. Serve with water crackers or bread as an appetiser.
Madeleine's recipe : Eggplant dip
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