Come back from a short trip to a huge harvest of various vegetables and fruits, what a good summer.
While having a childhood flavorite, slow cooked bbq crispy chicken wings, I also grilled eggplants, whole, on the fire, to char the skin, soften the flesh and impart a smoky flavour.
When cool, remove skin, simply season with salt and olive oil to taste the sweetness of eggplant and the mild smoky aroma.
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