Antep Sögürme

Preheat the oven grill to 240° C.

Prick the eggplants several times with a skewer and grill them on a piece of aluminum foil just under the grill until soft, about 20 minutes. Turn the eggplants several times during this process. Then let them cool until they can be handled.

Scrape the flesh out of the eggplants with a spoon or peel off the skin in strips. Finely chop the flesh and mix with half a teaspoon of salt. Place the chopped flesh in a bowl, mixing it with any remaining eggplant liquid, and set aside.