Ingredients
- 3 eggplants
- 2 Tbsp lemon juice
- 2 Tbsp cilantro
- 1/2 tsp Pink Himalayan Salt
- a pinch of black pepper
- 1 large tomato chopped
- Extra virgin olive oil for garnish
Instructions
-
Place the eggplants on an open flame for about 20 minutes in total while turning a few times to fully soften.
-
Cover the eggplant in a bowl with plastic wrap until it cools. Then peel the skin with the stem intact.
-
Mix all the other ingredients not for garnish in a bowl.
-
Add the eggplants into the bowl or marinate in a container for minimum 10 minutes. The longer the better for up to 3 days.
-
Preheat oven to 400 degrees. Put eggplant in for 4 minutes.
-
Serve eggplant on plate and garnish with the oil and tomato.
Recipe Notes
