Roasted Eggplant Salad (version IV)

2 large eggplants
3 ripe tomatoes, chopped
1 large bunch parsley, thick stems removed and leaves chopped
1 red bell pepper, seeded and chopped
1 small red onion, chopped
1 green onion, sliced
2 teaspoons minced garlic
2 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste

Preheat a grill to medium-high.

Pierce eggplants with a fork and place on grill. Grill, turning eggplants every 5 to 10 minutes, until the inner flesh has collapsed, about 30 minutes. Remove from grill and set aside to cool.

Cut each eggplant in half and carefully scoop out all flesh with a spoon. Discard skin.

In a bowl, combine eggplant, tomatoes, parsley, red pepper, onion, green onion, garlic and lemon juice.

Season with salt and pepper.

Makes 12 servings



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