Go Back

The best way to eat eggplant

Burn it!


  • 2 medium Eggplants
  • cherry tomatoes
  • 2 tsps red wine vinegar
  • 1 white onion
  • parsley, basil, cilantro
  • 2-3 tablespoons olive oil
  • juice of half a lemon
  • salt and pepper


  1. Burn the eggplant on all sides until the skin is charred and the flesh is very tender.  Remove from flame and let cool on a plate.

  2. When cool, slice open eggplant and scoop flesh into a bowl.  

  3. Slice a sweet white onion and place in a bowl with 2 teaspoons red wine vinegar and 1/4 teaspoon salt. Let sit for 10 minutes.

  4. Add onion to eggplant along with sliced cherry tomatoes, 2 tablespoons chopped parsley, basil, cilantro or a mixture of any. 

  5. Dress the salad with 2-3 tablespoons good olive oil, the juice of half a lemon and salt and pepper to taste.