Ingredients
1 eggplant
1 long green hot chili
3 campari tomatoes
1 lemon
Sea salt
Extra virgin olive oil
Tools
Sieve
Cutting board
Directions
Step 1
Charr the eggplant directly on the open flame of one of your burners on your stove. We flip the eggplant only once. We burn it for about 4-5 min on each side, right before it collapses into itself. The goal is to steam the eggplant from within. The whole process might be a little messy but there is no other way to achieve this sexy smokey flavor profile.
1 eggplant
Step 2
After burning the eggplant as explained in the previous step, remove it from the fire and place it on a sieve to drip the excess liquid the eggplant releases after its burning.
Sieve
Step 3
In the meantime, slice the chili pepper as thin as you can, and season with lemon and sea salt. In this step we are quickly pickling the pepper, making its spiciness much more pleasant.
1 long green hot chili
Sea salt
1 lemon
Step 4
Cut off the top part of the tomato, basically open the tomato up.
2 ½ campari tomatoes
Step 5
After 10 min we let the eggplant sit on the sieve, simply peel the skin off.
Step 6
Place the eggplant on a cutting board and cut it with a scraper/knife to thick slices.
Cutting board
Step 7
Transfer the eggplant to the serving plate, squeeze the tomato seeds and juices on top, decorate with the pickled chili, sprinkle some sea salt and drizzle lots of olive oil.
1 eggplant
2 ½ campari tomatoes
1 long green hot chili
Sea salt
Extra virgin olive oil
Step 8
YASSS!
