Creating new interesting ways of using skhug has become my most current recipe development project.
On the weekend my husband and I prepared steaks on the grill as well as an assortment of vegetables to go with them. With the meal I also served both green and red skhug on the table, which pair perfectly with meat. While making up the table an idea came to me to add the red skhug to the freshly grilled eggplant. This addition formed a visually stunning and great tasting dish. There was just enough heat and tons of flavor.
Eggplant still steaming from the fire with a fresh spicy skhug created an exquisite combination sure to light up any table and face. Enjoy it warm or cold.
- 1 eggplant
- 1 tsp red skhug for each slice of eggplant (or to taste)
- salt (to taste)
- ground black pepper
- olive oil
- parsley or basil to garnish
Cut an eggplant into thick slices lengthwise or across.
Brush each slice of the eggplant with olive oil on both sides. Season with salt and black pepper.
Cook on a grill (or in a pan) over medium heat for about 3-4 minutes on each side.
Put one grilled slice on a platter, spread red skhug on top of the slice. Repeat with the rest of the eggplant slices overlapping them. Sprinkle with parsley or basil.
Cook with pleasure!