Eggplant Relish

Name: Eggplant Relish
Ingredients: 5 japanese eggplants; 3 garlic cloves mashed, minced; 1 tablespoon white wine vinegar; 1 tablespoon lemon juice; salt to taste; freshly ground black pepper to taste

6 ingredients

2 steps

Ingredients

5 japanese eggplants
3 garlic cloves mashed, minced
1 tablespoon white wine vinegar
1 tablespoon lemon juice
salt to taste
freshly ground black pepper to taste

Directions

1

Place eggplants over burners on a gas stove. At high heat, char skins. Turn eggplants in order to burn skins evenly. This takes about 10 minutes. Or, broil eggplants 4 inches from heat source, turning often, about 15 minutes. Transfer eggplants to plate to cool slightly.
2

Place 1 eggplant at a time on cutting board. Hold end stem end and scrape charred skin away from you with a knife. After skins and stems have been removed, chop eggplant coarsely and put in glass or ceramic bowl. Add garlic, vinegar, lemon juice and salt and pepper to taste. Chill 2 to 3 hours or overnight before serving.