13.3 ounces (375 grams) Japanese eggplant (3 japanese eggplants or 1 chinese eggplant)
13.3 ounces (375 grams) tomatoes (about 6 small tomatoes)
1 teaspoon salt
2 tablespoons Italian parsley, minced
2 tablespoons olive oil
2 teaspoons red wine vinegar
1 teaspoon honey (optional: add if your tomatoes aren't very sweet)
2 teaspoons shallots, finely minced (about 1/2 small shallot)
Directions
Poke some holes in the eggplant using a fork and place them on a hot grill or under a broiler. Grill until charred on one side and then flip over and cook until the eggplant is charred on the other side and tender when poked with a skewer. Put the eggplant on a plate and let it cool.
Meanwhile, bring a pot of water to a boil and prepare a bowl of ice water. Dunk the tomatoes in the boiling water for about 10 seconds and then chill them in the bowl of ice water. This should make the tomatoes very easy to peel. If the skin does not come off easily, put them back in the boiling water for another couple of seconds.
After you've peeled the tomatoes, core and cut them into wedges and toss in a bowl with the salt. Put the tomatoes in a strainer and catch the tomato water below with a bowl. Let this sit for at least 20 minutes.
Peel the eggplant and cut them into pieces about the same size as the tomatoes and add them to a bowl with the parsley.
To make the dressing, whisk together the tomato water, olive oil, red wine vinegar, honey and shallots.
Add the tomatoes in with the eggplant and toss with the dressing. You can serve this immediately or let it marinate for a few hours to make it even better.
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