Burnt Eggplant with Pepper and Red Onion
Recipe adapted from Ottolenghi, by Yotam Ottolenghi
2 medium eggplants
2 sweet peppers (although if they are Jimmy Nardellos, more like 4), cut into a 2/3 inch dice
1 medium red onion, coarsely chopped
2 medium tomatoes, cut into 1/2 inch chunks
4 1/2 Tbspns. Sunflower or nut oil
6 Tblspons. cider vinegar
1 Tblspn. ground cumin
coarse sea salt and freshly ground black pepper
Place the eggplants directly on a burner over a moderate flame. Turn with some tongs until the skin is blistered, 12 to 15 minutes. You want the flesh to be soft and the skin to be burnt by the end. Leave them on the counter to cool a bit.
Make a long cut through each warm eggplant. Scoop out the flesh with a spoon while trying to avoid the burnt skin. Put the eggplant in a colander and let it drain for an hour.
Coarsely chop the eggplant flesh. Mix all the remaining ingredients together, then taste and adjust the seasoning. Serve within 24 hour.