1 small globe eggplant
1-2 cups tomatoes, chopped
3-4 cucumbers, chopped
1 cup red bell pepper, chopped
½ cup green bell pepper, chopped
¼ cup red onion, chopped
1-2 tbsp olive oil
2 tbsp lemon juice, optional
measuring cups and spoons
sharp knife
mixing bowls
colander
paper towel
spoon
tongs
COOK the eggplant on all sides over a high open flame until the skin is charred and the flesh is cooked but still firm (use tongs or place eggplant on a metal skewer)
COOL to the touch
SLIT the top and middle without cutting the bottom of the eggplant (see next step)
OPEN the eggplant (like a book)
PEEL the inside of the eggplant with a spoon (leaving the skin in tact)
REMOVE the scooped up flesh, press out the juices in a colander (I do this only if the eggplant looks more liquidy than meaty), and then lay on a chopping board (or if you're lazy like me, just "chop" it up in the salad bowl - see video)
CHOP up the flesh and place in a bowl
ADD tomatoes, cucumbers, red bell pepper, green bell pepper, red onion, olive oil, and lemon juice
COMBINE and enjoy