Love Eggplant? I promise this will be one of your favorite salads!
Roast 3 or 4 lbs of eggplants with the skins on using your oven's broiler for about 25 minutes rotating the eggplants every five minutes or so. Wait for a charcoal color on the skin and take them out. Peel the charred skins under running cold water. Take the seeds out. Mash the remaining eggplants mix with 4-5 cloves of minced garlic, olive oil, salt and vinegar or lemon juice. Lay the mixture on a serving platter and serve with red onions, tomatoes, olives and flat leaf parsley.
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