Steve's website

This is our simple website - running on a beaglebone black, it hosts our favourite recipes and cakes, and things that interest us. There's an area for the kids for when they start to learn computing at school, and a personal blog for us all

Open fire meals and BBQ food

    Aubergine dip

    We first had this dip on a turkish beach close to Dalyan cooked in an open fire.

    The important thing is to have a really really high heat to cook the aubergines, they need to be almost burnt on the outside to give that slight smoky taste

    To cook the aubergines, throw them on the embers of the fire or a really hot BBQ with the stalk out of the direct heat, so you can pick them up.... turn when they are sizziling and starting to char. You can tell when they're cooked as they are squishy to the touch. Hold them by the stalk and with a knife cut off the outer charred skin, a small bit left on is ok provided it's not totally charcoal. You should be left with the soft dripping center. Roughly chop this into a bowl, add grated garlic to taste, salt to season, olive oil and lemon juice. The final bit which lifts this dip is a bit of cumin. Mix it all round and serve warm.