Eggplants over Open Fire

Char the eggplants over an open flame of a gas stove. Place them on a grill grate or flame tamer. The skin should be completely blackened, and the flesh should easily give way when pressed with your finger. Cool the eggplants to room temperature.

Score the tomatoes with a cross and blanch with boiling water. Remove the skin. Cut into pieces, remove the hard core and seeds. Chop the tomatoes into medium-sized pieces.

Cut the cooled eggplants in half. Using a knife, extract the flesh, leaving a thin layer near the skin.

Peel the onion and chop it finely. Rinse the chopped onion with cold water. On a wide cutting board, combine the eggplant flesh, tomatoes, onion, and garlic. Chop everything together with a heavy knife until evenly mixed — the mixture should be chopped but not turn into mush.

Add minced garlic and finely chopped cilantro. Pour in vinegar and olive oil. Season with salt and pepper to taste. Mix thoroughly.

Let the appetizer rest for an hour at room temperature before serving. This will allow the flavors to open up and blend together.