Charred Eggplants

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.

Step 5

Add the minced garlic and finely chopped cilantro. Pour in the vinegar and olive oil, then add salt and pepper, and mix well.

Step 6

Before serving, let it sit at room temperature for an hour.