With a small fork, pierce the eggplants on several places and then grill them over open fire until they are well soft and lightly charred on the outside.

Dip in ice water for just a few seconds, cut them lengthwise in half and scoop out the inner pulp with a spoon. Set a side and chill well.

Chop the eggplant pulp to the desired fineness and ½ he virgin olive oil and all other ingredients.

Season with the sea salt and pepper form the mill to taste.

Dress into the serving dish and drizzle with the remaining virgin olive oil just before serving.