Eggplant Salad
Ingredients:
- 2 large eggplants
- 2 cloves garlic, minced
- Juice of 1 lemon
- 3 tablespoons olive oil
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions:
- Preheat your grill to medium-high heat. Alternatively, you can roast the eggplants in the oven at 400°F (200°C) for about 40-45 minutes, or until tender.
- Prick the eggplants with a fork in several places to prevent them from bursting while cooking.
- Grill the eggplants directly on the grill grates, turning occasionally, until the skin is charred and the flesh is soft, about 15-20 minutes.
- Remove the eggplants from the grill and let them cool slightly. Once cooled, peel off the charred skin and discard it.
- Chop the grilled eggplant flesh into small pieces and place them in a mixing bowl.
- Add the minced garlic, lemon juice, olive oil, salt, and black pepper to the bowl with the chopped eggplant.
- Mix all the ingredients together until well combined and the flavors are evenly distributed.
- Taste and adjust the seasoning if necessary.
- Garnish with chopped fresh parsley, if desired.
- Serve the eggplant salad at room temperature or chilled, as a delicious side dish or appetizer.
Enjoy your homemade Eggplant Salad!