WOW!!!!!!!!!!!
i just made this, more or less. it is amazing!
in my big cast iron skillet i cooked up about 7 of the small, thin eggplants (probably a similar mass to 2 large eggplants), with salt and olive oil, 2 red bell peppers, some garlic, and 2 habañeros. i put it in a bowl and added 3 medium tomatoes, a bunch (1/2c?) of flat parsley, juice from 4 lemons, cumin and salt.
Ingredients
* 2 medium eggplants
* 1 medium tomato, chopped
* 1 green bell pepper, seeded and chopped
* 1/3 cup chopped fresh flat-leaf parsley
* 1/2 cup freshly squeezed lemon juice (2 to 3 lemons)
* 1 tablespoon extra-virgin olive oil
* 3 garlic cloves, chopped, about 1 1/2 teaspoons
* 1 teaspoon ground cumin
* 1/4 teaspoon crushed red pepper or 1/2 teaspoon Aleppo pepper
* 1 teaspoon kosher salt
Directions
1. . Pierce the skins of the eggplants in a few places with a fork.
2. Place each eggplant directly in a medium-high flame and turn occasionally.
3. The skins of the eggplants should eventually blister and shrivel.
4. Remove the eggplants from the heat once they are thoroughly charred and you can sense that the flesh inside has become heavy with moisture.
5. It may take about 30 minutes to arrive at this point.
6. Let cool.
7. . Cut the eggplants in half lengthwise, scoop out their flesh and put in a colander.
8. Discard the peels.
9. Press the eggplant flesh firmly against the colander to remove excess liquid.
10. Mash the eggplants with a fork in a large bowl.
11. . Combine the mashed eggplant flesh with the tomato, bell pepper, parsley, lemon juice, olive oil, garlic, cumin and salt and pepper.
12. Stir and serve.
13. Note: The eggplant gets its charred flavor from cooking directly over a fire, although households with electric-only ranges can make do with oven-roasting.
