6 – 8 slim Japanese eggplants (not the fat aubergines commonly available in American grocery stores)
3 – 6 cloves of garlic, peeled and crushed
6 – 8 tsp of spicy vinegar
2 tsps of salt
1 tsp of black pepper
(Note A: The amount of garlic and vinegar will depend on personal taste and also on how long you intend to store the salad. The longer it is stored, the stronger the bite of the spicy vinegar and garlic, so you may lessen these ingredients accordingly.)
1. Prepare eggplant
a. The best way is to grill the washed eggplants over hot coals. This brings out a deep taste to the eggplant.
b. The second best way is to bake the eggplants in a 350-degree Fahrenheit oven
for 20 – 25 minutes. This method produces a drier eggplant which is easier to
c. When expedience is of essence, or there are no hot coals available, just boil
the eggplant in a big pot for 5 minutes.
2. Let the eggplant cool. Peel the skin off, trying to preserve as much of the flesh
3. With a fork, mash the eggplant in a bowl. Stir in the vinegar, garlic, salt and
pepper. Cool for half an hour to optimize flavor before serving.
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