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  1. 1 eggplant, washed and dried
  2. 1/4 tsp. kosher salt
  3. 1/4 tsp. black pepper
  4. 1/2 lemon
  5. 1 tbsp. olive oil
  1. Place a small piece of tinfoil over the stem of the eggplant (this will keep it pretty for presentation)
  2. Place whole eggplant directly on top of a high flame on a gas burner.
  3. Allow to sit in the same spot for about 2-3 until you start to smell an amazing barbecue aroma.
  4. At this point the side touch the fire should be mostly charred.
  5. Using a pair tongs (not your hands!), rotate the eggplant so that the next side can char.
  6. Keep doing this and slightly adjusting the eggplant so that all of it has come into direct contact with the fire at some point until the whole eggplant is charred.
  7. Remove eggplant from fire and place in a bowl.
  8. Seal tightly with Saran Wrap and cover with a kitchen towel.
  9. Allow eggplant to steam for 35-45 minutes.
  10. Remove the towel and saran wrap.
  11. At this point their should be some juice that hasaccumalted on the bottom of the bowl.
  12. Pour that into a bowl and reserve (if you don't have any juice, don't worry)
  13. Put on gloves and peel the charred skin off the eggplant.
  14. (if you didnt have any juice the bowl just put all the skins in a strainer and press. Juice will come out)
  15. Gently irons eggplant to get off any remaining charred skin, and then very very gently pat dry.
  16. Place in a dish, or pyrex and using a knife make 1/4 inch slits all the way down the eggplant.
  17. Turn the slits on their side so that you created a "fan" of eggplant.
  18. Sprinkle salt and pepper.
  19. Squeeze lemon on top and drizzle oil.
  20. Serve hot or cold!
  21. Enjoy!
  1. Sometimes I like to make to make an Israeli or chopped meat and pile it on top of the eggplant and drizzle the whole thing with tahini!
Peas, Love & Carrots