Roasted Eggplant Salad
Instructions
1. Place the eggplants on a low open flame, such as a gas burner or grill, and roast, turning with kitchen tongs, until the skin is charred on all sides and the very top of the eggplant, near the stemwhich is the densest part of the fleshis soft and spongy. Remove with tongs and transfer to a bowl, until cool enough to handle.
2. Transfer the eggplants to a cutting board and, using a sharp paring or chef's knife, cut the eggplants open lengthwise down the center. Cut around the contours of each eggplant and peel back its skin. With a spoon, remove the pulp, discarding as many of the seeds as possible without wasting too much pulp.
3. Pour the olive oil into a metal mixing bowl and transfer the eggplant pulp to the bowl. Stir and mash simultaneously with a fork, until the eggplant has absorbed the olive oil and is chunky but soft. Season with salt and a pinch of sugar. From this basic recipe, you can add almost anything. A Greek islands' variation includes chopped scallion, garlic and capers.
