Burnt eggplants
8 servings
30 minutes
When Olga and her husband were going to buy an apartment, a serious obstacle arose: the one they liked only had an electric stove. "Out of the question! How am I going to burn eggplants?" Olga objected. Her husband acknowledged the criticality of the problem . At the cost of incredible efforts, gas was installed in the apartment. The story with the burnt eggplants ended successfully. And seriously, this is almost the best thing you can do with eggplants. You can burn eggplants on a regular gas stove, placing a grill grate or a diffuser on the burner.
1
Char the eggplants over an open flame: the skin should blacken, and the flesh should yield when pressed with a finger. Let cool.
- Eggplants: 4 pieces
2
Score the tomatoes crosswise, blanch in boiling water, and peel off the skin. Cut into pieces, remove the hard core and seeds. Chop into medium-sized pieces.
- Tomatoes: 4 pieces
3
Cut the cooled eggplants in half and scoop out the flesh with a knife.
- Eggplants: 4 pieces
4
Peel the onion, chop it finely, and rinse with cold water. On a wide board, combine the eggplant flesh, tomatoes, onion, and garlic, and chop them together with a heavy knife until the ingredients are evenly mixed — but not into a mush.
- White onion: 1 head
- Eggplants: 4 pieces
- Tomatoes: 4 pieces
- Garlic: 5 clove
5
Add minced garlic and finely chopped cilantro. Pour in vinegar and olive oil, add salt and pepper, and mix.
- Garlic: 5 clove
- Coriander: 9 stems
- Vinegar 9%: 2 tablespoons
- Extra virgin olive oil: 3 tablespoons
- Freshly ground black pepper: to taste
- Salt: to taste
6
Let it sit for an hour at room temperature before serving.