Name: Zikki's Eggplant
Cook time: 1500 s
Total time: 1500 s
Yield: 1 plate
Ingredients: 1 eggplant; 1 long green hot chili; 3 campari tomatoes; 1 lemon; Sea salt; Extra virgin olive oil

BENGINGI

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Zikki's Eggplant

cook:

25 min

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I got so many messages from you guys every time I uploaded a picture of Zikki's beautiful eggplant dish. And to be honest- I completely understand you! This dish is so easy and quick to make, and requires only few ingredients everyone of you probably have at home. The true secret to get this dish right is to burn the eggplant properly on open flame of one of your burners on your stove. It can be messy, I know, but there is no other way to achieve this sexy smokey flavor profile. And it's absolutely worth it! Zikki showed me how to make this dish step by step and I'm sharing with you so you can make it to your lovers too! It's one of my favorite dishes to serve to guests together with more dips and freshly baked pita.

1 plate

original

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Ingredients

1 eggplant

1 long green hot chili

3 campari tomatoes

1 lemon

Sea salt

Extra virgin olive oil

Directions

Step 1

Charr the eggplant directly on the open flame of one of your burners on your stove. We flip the eggplant only once. We burn it for about 4-5 min on each side, right before it collapses into itself. The goal is to steam the eggplant from within. The whole process might be a little messy but there is no other way to achieve this sexy smokey flavor profile.

1 eggplant

Step 2

After burning the eggplant as explained in the previous step, remove it from the fire and place it on a sieve to drip the excess liquid the eggplant releases after its burning.

Sieve

Step 3

In the meantime, slice the chili pepper as thin as you can, and season with lemon and sea salt. In this step we are quickly pickling the pepper, making its spiciness much more pleasant.

1 long green hot chili

Sea salt

1 lemon

Step 4

Cut off the top part of the tomato, basically open the tomato up.

2 ½ campari tomatoes

Step 5

After 10 min we let the eggplant sit on the sieve, simply peel the skin off.

Step 6

Place the eggplant on a cutting board and cut it with a scraper/knife to thick slices.

Cutting board

Step 7

Transfer the eggplant to the serving plate, squeeze the tomato seeds and juices on top, decorate with the pickled chili, sprinkle some sea salt and drizzle lots of olive oil.