There are two types of people. Those who like the smoky and those who are have no taste.
- Large sized Eggplant. Cut into wedges.
- Chicken preferably with skin.
- Olive Oil.
- Chilly Flakes.
- Dried Herbs.
Take a glass baking dish. Cut as much eggplant as you can fit into it without overcrowding it. There must be some space left for the chicken as well.
Cut the Eggplant into wedges. Switch on the gas stove at high flame. If you have multiple burners, use all of them. Put the eggplant wedges on them and let them cook, burn and char. See to it that the skin is the part making contact with the burner. When the skin is burnt enough that you can peel it off easily, its done. Remove the peel and put these pieces into the baking dish. If you do it when the pieces are still very hot, its more fun.
Pour some olive oil on the eggplant pieces. Keep the chicken next to it. Sprinkle salt and chilly flakes. Massage everything well.
Into a preheated oven at 180C for 30 mins and then give another 5 minutes with only top heat at about 220C.
Remove the chicken and let it rest for 5 mins. Use a fork and mash the eggplant into a pulp.