The smoky fragrance of this Aubergine Salad reminds the smell of Arabian cities during sunset.
Syrian Aubergine Salad
Salads or, rather, purees of baked or roasted aubergine are popular throughout the Middle East; they are called Melitzanosalata in Greece, Patlican Salatasi in Turkey, Baba Ghanoush in Lebanon and Moutabal in Syria. The lightly smoky fragrance of Moutabal always reminded Hektor Maille of the smell that hangs over the walls of Arabian cities during sunset, when the evening heat is imbued with a mixture of dust, vehicular gases and smells from endless little street-side grills.
The aubergine salad has a slightly smoky flavour that can be heightened by the use of a smoked salt such as «Neige Fumée» from the salt pans of Le Umas instead of normal salt. Also smoked pepper (for instance, Poivre de Penja Fumé). Those who like it more hearty can drizzle some olive oil over the salad – with a few pomegranate seeds to lend it a fruity flavour.
More about the travel adventure of Secret Agent Hektor Maille:
Even if he is speechless while he journeys through Syria, Hektor Maille is not devoid of appetite. Here are three delicacies that the secret agent savours in the wonderful restaurants of Damascus – after sunset, naturally, because it is the holy time of Ramadan:
First Publication: 12-8-2010
Modifications: 26-1-2011, 20-6-2011, 15-11-2011, 18-12-2011