Eggplant Salad With Olive Oil, Garlic And Lemon

Directions

1. Roast the eggplant(s) over an open flame, such as the top of a gas stove or possibly a barbecue, turning the eggplant till it is proportionately charred and blackened.
2. Transfer the eggplant(s) to a bowl. Cover and set aside till cold sufficient to handle.
3. Remove the eggplant from the bowl, saving any liquid which accumulates; this will have a nice smoky flavor which will enhance the final dish. Peel away the skin using your fingers and a paring knife. Throw away the charred blackened skin, though quite a bit of the charred bits will remain. (Do not worry, they will disappear into the smoky eggplant mix.)
4. Coarsely chop the eggplant flesh and return it to the bowl with any liquid which has accumulated. Fold in the rest of the ingredients: extra virgin olive oil, garlic and lemon juice; season with salt and pepper.
5. Serves 4.