If you were to die tomorrow, to be hung or shot or electrocuted on a chair, what would you ask for today as your last meal? I've thought this through, and I can tell you with great confidence that I would just love a meze/tapas/antipasti feast. Just dips, cured meats, cold cuts, cheeses, pates, pickles, excellent bread, excellent olive oil and a bottle of red wine. Left to myself eating with my hands outdoors on the grass as a picnic (f they'd allow me). I don't like it when people ask me what my favorite meal is, that I find difficult to answer, but this would undoubtedly be my last meal.
makes 2 cups
Recipe from Saveur
2 large aubergines
½ cup extra-virgin olive oil
1 medium yellow onion, plus ½ small onion, thinly sliced
1 clove garlic, minced, plus 1 clove, thinly sliced
½ cup Greek yogurt
¼ tsp. crushed saffron, soaked in 1 tbsp warm water
½ cup chopped walnuts
Heat oven to 200C. Place aubergines on a foil-lined baking sheet, and prick all over with a fork. Bake, rotating, until skin is charred and flesh is very soft, about 1 hour; let cool. Scoop out flesh, transfer to a colander, and drain for 20 minutes.
Meanwhile, heat ¼ cup oil in a skillet over medium-high heat. Add the medium onion; cook until browned, about 15 minutes. Add aubergines and minced garlic; cook, mashing, until liquid evaporates, about 5 minutes. Remove from heat; transfer to a bowl. Add yogurt, salt, and pepper; stir until smooth. Cool.
Heat 2 tbsp of oil in a pan over medium-high heat. Add remaining onion; cook until caramelized, about 15 minutes. Transfer to a bowl; set aside. Wipe skillet clean and return to heat with remaining oil. Add sliced garlic; cook until lightly browned and crisp, about 3 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; set aside. Transfer eggplant mixture to a bowl and drizzle with saffron; garnish with caramelized onions, garlic chips, and walnuts.