Instructions: 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.

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.

This recipe yields 6 servings.

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