- 4 large eggplants
- 200g smoked eel
- 60 ml olive oil
- 3 tbsp vinegar
- ½ bunch of flat – leaf parsley, leaves finely chopped
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Preparation and cooking time - 30 minutes
Plate the eggplants on baking sheet and roast at the highest rack until the skins are wrinkled and blackened,turning the roast on all sides for 10 minutes, or until cool enough to handle. Slit the eggplant open lengthwise and scrape the pulp from the skin , removing any seeds. Add a little salt and drain in a colander for a few minutes.
Cut the pulp into the small cubes, add the vinegar, olive oil and parsley and mix well to combine. Serve the eggplant on flour plates, topping with the smoked eel and drizzling with the balsamic vinegar.