Prep the eggplants by washing them, patting them dry, and poking holes in the eggplants with a fork or a knife. Then, cook the eggplants/aubergines on the gas stove, in the oven, or on the grill outside (if you have one).

Gas Stove Method: On medium-high heat, on the gas stove, place the eggplant directly on the flame and cook for 10 minutes, turning the eggplant every 1-2 minutes. You will get a beautifully charred texture and flavor if you’re using this method. And if you cook all 3 eggplants on 3 hobs at the same time, it will only take you 10 minutes to cook all the eggplants.

Oven Method: If you’re using the oven method, first preheat the oven to 200°C (390°F). Then roast the eggplants in the oven for about 35 minutes.

Grill Method: If you have an outdoor grill, roast the eggplant on the grill over medium heat for about 15-20 minutes until fully cooked.

Next, drain the liquid from the cooked eggplant. To do this, first cut the eggplants in half. Then, scoop the insides out with a spoon and gather them in a strainer. Add 1/2 tsp salt and let it sit in the strainer for about 10-15 minutes.

Chop and mix everything.

Traditional Method: Chop the eggplant, dice the onion, and add them to a bowl. To the bowl with the eggplant, add the mustard, lemon juice, oil, and 1/2 tsp salt and mix well. Taste and adjust the seasoning as needed. This will give you a more traditional eggplant salad/dip, as shown below.

Modern Method: Add the eggplant, roughly chopped onion, mustard, lemon juice, oil, and 1/2 tsp salt to a food processor. Then, blend until you get the desired consistency. Your salad should instead look like the one below. We prefer this method as you get a much smoother, melt-in-your-mouth consistency.