This has become one of my favourite quick mezze when out of the blue visitors come over. I am a big believer in eating while drinking.....My partner's mates all think I am a freak because when they come over for a VB with Leeroy out comes the food!!!!!!! Not that they complain or anything.
I first had this dish when holidaying in Alexandroupoli, Greece. Kyria Eleni made it for one of our daily beach lunches at "Santa Rosa" Hotel. (If ever in Alexandroupoli you must stay there. It is right on the beach and very family friendly!! I will dedicate a post to it in the near future)
1 clove garlic finely chopped
red wine vinegar
virgin olive oil
chopped continental parsley
Cook whole eggplant either directly on coals, which I prefer, or the gas cook top. Continue to turn over until eggplant is very soft to the touch. Cool slightly and carefully peel blackened skin leaving the stalk intact. Place on a platter and chop the eggplant in chunks. Sprinkle with salt, drizzle with vinegar and some olive oil and chopped garlic. Add crumbled cheese and parsley. Drizzle with more olive oil.
That's it!!! Easy.... Serve with crusty bread or pita bread.