Charred Eggplants

⏳ Time

30 minutes 30 minutes

🥕 Ingredients

🍽️ Servings

Description

The vinegar should be the plain, standard kind. And use the best tomatoes you can find—don’t skimp, the result is worth it.

Ingredients

Eggplants - 4 pieces
Tomatoes - 4 pieces
Spanish onions - 1 head
Garlic - 5 cloves
9% Vinegar - 2 spoons
Olive Oil - 3 spoons
Cilantro - 9 stalks
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Char the eggplants over an open flame until the skin is blackened and the flesh is soft to the touch. Let cool.

Step 2

Score the tomatoes with a cross pattern, blanch them in boiling water, and peel off the skin. Cut them into pieces, remove the hard core and seeds. Chop into medium-sized chunks.

Step 3

Cut the cooled eggplants in half and scoop out the flesh with a knife.

Step 4

Peel the onion, finely chop it, and rinse it under cold water. On a large cutting board, combine the eggplant flesh, tomatoes, onion, and garlic, and chop everything together with a heavy knife until the ingredients are evenly mixed — but not pureed.