1 small globe eggplant

1-2 cups tomatoes, chopped

3-4 mini cucumbers, chopped

1 cup red bell pepper, chopped

½ cup green bell pepper, chopped

¼ cup red onion, chopped

1-2 tbsp olive oil


gas burner or oven to charr the eggplant

cutting board

serving bowl

measuring cups & spoons


PLACE the eggplant directly on a gas burner over medium and char the eggplant on all sides, turning every few minutes until the skin is blackened and the flesh is tender. This will take about 20 minutes. You can also do this on a sheet pan under the broiler, but poke the eggplant a few times with a paring knife and set your oven rack 6 inches from the heat source.

When the eggplant is charred all over, REMOVE from the heat and place in a bowl and cover it for 15 minutes to continue to soften the eggplant. If the eggplant is charred but still feels really firm, finish it on a baking dish in a 400 degree oven for an extra 10-15 minutes and then cover and let steam at room temp until very soft.

TRANSFER the eggplant to a cutting board and take off the stem.

REMOVE the skin and discard. It's easy to peel the charred skin off with your fingers. Do not rinse the eggplant.

TRANSFER the eggplant to a serving bowl or put to the side.

POUR tomatoes, cucumbers, red bell pepper, green bell pepper, red onion, charred eggplant, and olive oil into big serving bowl.

MIX ingredients together to form a salad and enjoy.