Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Line a rimmed baking sheet with foil and wrap
Eggplants (2)
in foil. Bake for 20-30 minutes or until soft and cooked though.
Step 3
Line a baking tray with parchment paper. Lay
Vine-Ripened Tomatoes (5)
and season with
Salt (to taste)
,
Ground Black Pepper (to taste)
, and a drizzle of Extra-Virgin Olive Oil.
Step 4
Bake until bursting and charred in spots, 20 to 30 minutes.
Step 5
When cool enough to handle, peel eggplants and tomatoes. Remove and chop pulp finely; place in a bowl.
Step 6
Add
Shallots (3 cloves)
,
Fresh Mint (1 g)
,
Fresh Cilantro (as needed)
,
Lime (1/2)
, and
Extra-Virgin Olive Oil (5 mL)
. Season with
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Aleppo Chili Flakes (to taste)
. Mix and taste for balance of seasonings, adjusting as necessary.
Step 7
Refrigerate until ready to serve, or up to 2 days. Serve with a drizzle of oil over top with some flat breads and enjoy!
