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:

1. 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.
2. Prick the eggplants with a fork in several places to prevent them from bursting while cooking.
3. Grill the eggplants directly on the grill grates, turning occasionally, until the skin is charred and the flesh is soft, about 15-20 minutes.
4. Remove the eggplants from the grill and let them cool slightly. Once cooled, peel off the charred skin and discard it.
5. Chop the grilled eggplant flesh into small pieces and place them in a mixing bowl.
6. Add the minced garlic, lemon juice, olive oil, salt, and black pepper to the bowl with the chopped eggplant.
7. Mix all the ingredients together until well combined and the flavors are evenly distributed.
8. Taste and adjust the seasoning if necessary.
9. Garnish with chopped fresh parsley, if desired.
10. Serve the eggplant salad at room temperature or chilled, as a delicious side dish or appetizer.

Enjoy your homemade Eggplant Salad!