INGREDIENTS:
4 large eggplants
1 big garlic clove
the juice of one lemon
EVOO
salt & pepper to taste
fresh chopped parsley
White wine vinegar
Start by washing well the eggplants. Dry them with a cloth or absorbent paper. Poke them with a fork all around, and place them on a baking sheet. Cook in a 400F oven for about 40 minutes or until the eggplants have become soft.
Remove them from the oven and let them cool down a bit.
Cut them open in two halves and carefully remove the strings of seeds that you may find inside. (It will be impossible to remove ALL seeds). Then, scoop out the pulp with a spoon into a bowl. Squeeze out excess water by placing them in a fine mesh strainer and pressing down with a spoon.
Place the pulp on a cutting board and finely slice with a knife, then transfer back to the serving bowl.
Dress the salad with salt and pepper to taste, freshly chopped parsley, EVOO, the juice of one lemon and a dash of white wine vinegar. Your salad is done!
