21 February, 2014
- 1 medium eggplant
- 1 cup of diced fresh tomato
- 1/4 cup of chopped scallion (or any kind of onion)
- 1 garlic clove, smashed
- 1/2 cup of chopped fresh cilantro (or parsley if you prefer)
- juice of 1 lemon
- 5 tablespoons of extra virgin olive oil
- salt, pepper to taste
Oven bake the whole eggplant as is, for about 45 minutes. When the juice comes out, it means it’s done. Make sure the skin is almost toasted and the eggplant is soft when you punch it with a knife.
Let it cool then cut it in half and remove the skin. Cut it into medium cubes and put aside in a salad bowl with half of the lemon juice so it doesn’t darken. Add the rest of the ingredients, mix and serve. You can serve it warm or cold.