My mother told me to broil the eggplant twelve-and-a-half minutes on each side, then cut it in half and let it cool down. I poured off and sopped up the liquid, then scooped out the insides into a bowl. I added half a chopped and lightly sauteed onion, some lemon juice, olive oil, yogurt, pepper, and a teaspoon of salt.
There are few things more enticing than a good eggplant salad, rich with the smell of its burnt husk. The smoky flavor of mildly burnt things--corn on the cob grilled in its husk, caramelized leeks, sweet potatoes roasted a little too long, a singed lamb chop--or earthy drinks like Caol Ila and Côte-Rôtie--I cannot resist. I ate most of the eggplant salad, too sour, strong, and stringy for my family, and still wanted more.