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1.
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Prick the surface of each eggplant several times with a fork.
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Place them on a pan under the broiler for approximately 30 minutes to blacken the eggplant.
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Turn the eggplant a couple of times to make sure the entire surface gets blackened.
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The goal is to shrivel the eggplant completely.
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When you think they are done, let them go another 5 minutes.
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You almost want a smoky taste to the eggplant.
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Set aside and let cool.
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2.
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When cool, scrape the eggplant insides away from the skin.
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Use a spoon and try to get as much of the eggplant out as possible.
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This may get a little messy, but that is okay - it is all part of the process.
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3.
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Mash the eggplant with the a fork.
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A few large chunks are fine, but try to get it relatively smooth, without making it purees.
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4.
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Add all the other ingredients, stirring and tasting as you go.
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Do not be afraid to over-salt - this is one dish which tastes a little better over-salted rather than under-salted.
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Eat right away, or someone else will.
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You can also refrigerate any leftovers but put them under lock and key or they will be gone the next time you go to look for them.
