I made this the other night as an attempt to redeem myself with my friend for forgetting her birthday.
It is based on a Claudia Roden recipe.
Grilled Eggplant and Zuchini with Yoghurt
homemade tomato based pasta sauce
1.Slice the eggplant and zuchini length ways
2. Mash olive oil salt and garlic, if you do it vigorously enough the whole thing emulsifies and turns into a creamy, mayonnaise type sauce.
3.Rub the veges in the garlic mixture
4. cook the veges on a hot grill (I did mine on the bar-b-que)
5. Lay them out on a platter (with a huge hunk of deliciously charred meat done on the bbq at the same time)
6. Dollop generously with tomato sauce and then yoghurt.
7.Sprinkle with finely chopped mint and several good glugs of olive oil
This is one of those dishes that ascend far beyond the sum of their parts. It is very easy, totally delicious and, (I think) elegant in a rustic kind of way.
Ps . my friend forgave me , but I also made Rosewater Meringues with Grand Marnier custard for dessert!