Ingredients
Scale
- 3 Chinese or Japanese eggplants
- 2 tablespoons red onion, finely chopped
- 1 garlic clove, minced or grated
- 2 1/2 tablespoons high quality extra virgin olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- Baguette, pita, sourdough bread, or other bread, to serve with
Instructions
- Place the eggplant on a large skillet over medium heat.
- Every 2 minutes or so, flip the eggplants so they cook evenly on all sides.
- Once the eggplants are charred and tender – about 7 to 15 minutes depending on their size – turn the heat off and transfer them to a cutting board. Let them cool to room temperature.
- Chop the ends off and peel the eggplants using a knife or your fingers.
- Chop them into small pieces, like a tartare.
- Transfer to a mixing bowl and add the red onion, garlic, olive oil, lemon juice, and smoked paprika. Mix well.
- Season with salt and pepper and serve with bread.
Notes
This eggplant tartare will last for up to 5 days, stored in the fridge in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 137
- Sugar: 8.4g
- Sodium: 5mg
- Fat: 9.2g
- Saturated Fat: 1.3g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 14.5g
- Fiber: 7g
- Protein: 2.4g
- Cholesterol: 0mg
