We roast the eggplants directly on the flame until their skins blister and the kitchen smells like a campfire. The rest is simple and fast.
Ingredients
- 3 medium eggplants
- 2 cloves garlic, minced
- 1 lemon, juiced
- 3 tablespoons olive oil
- Sea salt, to taste
- A handful of parsley
Method
- Char the eggplants over a gas flame or under a broiler, turning until the skins blacken.
- Let them cool, then peel and chop the flesh.
- Mix with garlic, lemon, olive oil, and salt.
- Finish with parsley and serve with warm bread.
The salad keeps well in the fridge and tastes even better after an hour of rest.
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