I didn’t think anything could keep me away from spending quality time in the kitchen, well, until we started major renovation projects. We had three separate projects going on at the same time and when the kitchen counters were filled with tools and a bunch of things that are not related to cooking/baking; all I could do was to get creative with my counter space and keep things as simple and healthy as possible.
My time on the computer has also been very limited and I have been feeling guilty for neglecting the blog so much! So, hopefully I’ll make up for the lack of posts over the next few weeks.
We made this salad a few times over the summer and really enjoyed it. Eggplant salad is one of my favourite summer appetizers, it has a smoky aroma and it’s an excellent side dish or appetizer on hot summer days.
- 2 medium-large eggplants
- Juice of 1 lemon
- ¼ cup olive oil
- 1 medium red onion, finely chopped
- 2 medium tomatoes, finely diced
- ¼ cup finely chopped parsley
- Sea salt
Wash and prick the eggplants with a fork, roast them over an open flame until charred or the eggplants can also be roasted in the oven.
If using the oven method, turn the oven to broil and line a baking sheet with aluminum foil, place the pricked eggplants on the baking sheet and broil on both sides until the skins are completely charred and the flesh is very soft. Peel the eggplants or make a slit down the middle and remove the flesh with a spoon. Transfer the eggplants to a sieve and let it stand to drain the excess liquid, for at least half an hour.
Transfer the drained eggplants to a food processor with the lemon juice, olive oil and a healthy pinch of salt, pulse until thoroughly combined or the eggplants can also be cut finely on a cutting board.
In a large bowl, combine the red onion, tomatoes and parsley, add the eggplant, check for the seasoning and serve at room temperature or keep in the fridge until ready to serve.