Directions

1This dish can be made two ways; on the grill, or in the broiler of your oven.

2Place the eggplants, tomatoes and one of the jalapeños (optional) on the grill making sure to turn every 5-7 minutes until the eggplants are soft and the tomatoes and jalapeño are charred.

3If using the broiler place eggplants, tomatoes and one of the jalapeños (optional) on the baking sheet and place into broiler checking and turning every 5 minutes until the eggplants are soft and tomatoes and jalapeño are charred.

4Cut the eggplant in half and scoop out everything you can with the spoon and chop finely, peel skin from tomatoes and also chop finely, if you have used a jalapeño peel skin and chop finely as well.

5Add chopped vegetables to the mixing bowl.

6Chop onions, garlic and remaining jalapeño finely and add to mixing bowl along with the oil.

7Mix mix well and squeeze lemon into mixture one half at a time tasting to make sure it doesn’t get too sour.

8Salt and pepper to taste, cover, and refrigerate for a few hours before serving.