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  1. Heat the grill to medium
  2. Wash and dry eggplant. Pierce it a few times with a fork to vent
  3. Place eggplant on the grill. Depending on the size of the eggplant and the heat, it will take anywhere between 30 and 60 minutes until the eggplant collapses
  4. Set the eggplant aside on a rack to cool and drain excess liquid
  5. Peel the eggplant when it’s cool enough to touch. The skin should come off easily by hand
  6. In a medium bowl add eggplant flesh, finely chopped cilantro, tomatoes and peppers, pressed garlic and olive oil
  7. Mix all the ingredients
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