This is still a work in progress - I've been trying to re-create my grandmother's eggplant recipe for years, and can't quite get it. I'm getting closer, but still not really there.
Ingredients:
6 Japanese eggplants or 2 regular
salt and pepper
Juice of 1 small lemon
2 tsp capers
1 small garlic clove
2 tsp chopped parsley
2 tsp chives
1-3 Tbsp olive oil
Directions:
1) Pierce the eggplants and put under the broiler for about 10 minutes, turning frequently until the skins are blackened and the flesh is soft. Set aside to cool
2) Cut off the top end and halve the eggplant lengthwise and scrape the flesh from the skins. Chop coarsely, drain in a colander and blot off juices. Season with salt and pepper. Add the other ingredients. Taste and adjust the seasoning.
Variation:
1-2 eggplants
1 plum tomato
1 small garlic clove
Zest of 1/2 lemon
~2 Tbsp lemon juice
Salt and Pepper
1/8 cup cilantro or parsley
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