Total Time: 30 minutes, plus at least 15 minutes’ cooling

Prep Time: 5 minutes

Cook Time: 25 minutes, plus at least 15 minutes’ cooling

NutritionSortLoading...
Loading...

3 or 4 firm medium eggplants (about 2 pounds)

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

2 small garlic cloves, grated

1 teaspoon ground cumin

Salt and black pepper

1 small bunch cilantro, leaves and tender stems, roughly chopped, plus a few sprigs for garnish

1 small jalapeño or serrano pepper, minced, more or less to taste

Pinch of hot red-pepper flakes, such as Maras or gochugaru

Radishes, sliced if large, and olives (any type), for serving (optional)

Select allAdd

1. Heat a broiler or grill to high. Using the tip of a sharp knife, poke the eggplant skin in a few places to prevent them from bursting. Broil or grill the whole eggplants, occasionally turning with tongs, until the skins blacken all over and start to collapse – they should be very soft when probed with a fork, about 10 to 15 minutes.

2. Carefully cut hot eggplants in half vertically, and leave to cool cut side up on a baking sheet or cutting board for at least 15 minutes.

3. In a small bowl, using a fork, whisk together olive oil, lemon juice, garlic and cumin. Season with salt and pepper.

4. Remove and discard the charred eggplant skin, scraping with a small knife. Cut off and discard stem end of eggplant. Tear or slice eggplant into 1 ½-by-½-inch strips. Discard any large seed pockets. Place strips in a bowl.

5. Season eggplant with salt and pepper. Add dressing, cilantro and minced pepper. Toss gently and let sit for at least 10 minutes. Transfer to a serving platter, sprinkle with a pinch of red-pepper flakes and garnish with sprigs of cilantro. Serve at cool room temperature. Accompany with radishes and olives, if desired, and top with cilantro sprigs.

Notes:

From

For the perfect flavor, you want to seriously blacken the eggplant. Choose very firm eggplants, which will have fewer seeds.