- 1 large flask eggplant
- lemon juice, salt,
- 1 pepper
- 1 horn pepper
- onion, fresh and dry
- tomato cubes (seedless)
- parsley chopped
- extra virgin olive oil
- Bake the eggplant to a flame, it looks much better because the inside became white and tastes better than baking in the oven, where it tastes different. If you have gas cooker it’s better to roast the eggplant over high heat. If you have flame on the barbecue cook them as long as you have a charcoal flame. If you prefer baking in the oven, the best result is by the grill. Turn the grill on full, to warm up well, then put the whole eggplant lying 10cm below the grill, be-careful because it is cooking quickly. With a forceps grab the eggplant and turn it on all sides until is cooked. This stage it will take 20′-30′.
- To peel the baked eggplant, just put it in a food bag and close tightly. Leave it there until the eggplant has cooled completely. Then its peel will remove easily like peeling a banana.
- Remove the stalk, split in half and pour the crumb into a deep bowl, using a spoon.
- Add 1-2tbs lemon juice, a pinch of salt and olive oil (add juice and olive oil until you are satisfied with the taste) and press gently with a fork, be-careful not turning the eggplant to a purée.
- Chop dry onion into cubes. Cut in thin sliced tomatoes and peppers and chop fresh onion and parsley and stir it gently.
- Decorate with sliced onions, peppers and a tomato-rose from a peeled tomato.*
The horn pepper you can put it either raw or cooked.
* You can serve cleaned throughout, after the pouring with a little lemon juice, stretching and tearing the flesh of the eggplant is placed all the material.