Take a thick frying pan and heat it well on the stove; cut off the green stems of the eggplants and place them in a hot frying pan without oil. Roast until the skin is charred on both sides and the inside is tender, flipping with tongs. Let it cool slightly so you can remove the skin without burning yourself.

While the eggplants are cooling, de-stem the tomato and chop it into small cubes (up to 1 cm); it is essential that it is juicy and sweet. If desired, you can remove the skin (by cutting into the top of the head crosswise and keeping it in boiling water for 30 seconds). Finely chop the onion and crush the garlic.

Remove the skin from the eggplants. There may be burnt pieces left behind, this gives a nice smoky flavor. Puree the eggplants to a lumpy consistency with an immersion blender, add the chopped tomatoes, onions, and garlic, chop the cilantro, and also add it to the mixture.

Add freshly ground black pepper (generously!), salt, lemon juice, and oil and mix well. You can balance the flavor by adding salt or lemon juice.

Serve warm with toasted bread. It can be used as a thick sauce for turkey or grilled chicken.