1. Preheat the oven grill to medium hot, or prepare a barbecue fire to obtain perfectly burnt-off, grey-hot coals that are moderately hot; or preheat an oven to 180⁰C.
2. Cut the eggplant in halflength and score the middle in diamond shapes. Brush with the olive oil and place on the grill. They are cooked when the skin blackens and the pulp turns to a soft, mash-like texture. Remove them from the grill and allow them to cool.
Tip: A quick option if you are cooking them in a preheated oven: simply place whole eggplants on a non-stick oven tray (no need to oil the skins), and bake them for 45 minutes. Remove them and allow them to cool.
3. Remove the pulp from the eggplant; discard the blackened skins and drain any excess water from the pulp by pressing through a sieve. Chop the pulp finely, and place it in a mixing bowl.
4. Add the onion, chilli, vinegar and olive oil. Season with salt and freshly ground black pepper. Mix the ingredients together. Finally add the coriander leaves and mix them in well.
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