Food/Drink

4 large juicy tomatoes
1 onion, peeled and finely chopped
½ cup currants
½ cup chopped fresh parsley
¼ cup chopped fresh dill or
1½ tablespoons dried dill
3 teaspoons minced garlic
1 teaspoon salt
½ cup oil, olive is best
6 small eggplants
2 tablespoons honey or brown sugar
garlic-spiked hummus sauce

Serves 6
Preparation time: 30 minutes
Cooking time: 1½ hours

Slowly baked eggplants are at their best served at room temperature with a hummus-style sauce to accompany them. Wrap each eggplant in foil to make individual servings. They can be partly opened and easily served on a picnic plate.

Preheat the oven to 180º C. Line a roasting dish or deep baking tray with foil.

Chop the tomatoes finely and mix…