Big Fat Greek Eggplant Aubergine Salad

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This is andrew zimmer's recipe. He recommends roasting the eggplant on a gas grill--you can also do it on a gas stovetop or over charcoal that isn't too hot. This is enough for 4 to 6 generous salad servings or, as a topping for crostini, enough for a whole baguette, sliced relatively thin and lightly grilled.

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Steps

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Roast the eggplant over a gas grill for 25 minutes at 450 degrees.

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Place in a colander and allow it to cool.

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Puree the scallions , parsley , garlic and oregano in a food processor.

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In a separate bowl , combine lemon juice , red wine vinegar , some capers , tomato , chopped parsley and the herb mixture.

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Next peel away the skin of the eggplant revealing charred flesh on the inside.

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Leave the seeds.

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In a lot of recipes theyre called the poor mans caviar.

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Roughly cut up the eggplant , and combine it with the remaining ingredients.

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Lastly , add salt , pepper , lemon to taste.

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Serve the eggplant salad on grilled bread.

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Ingredients

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eggplants, scallion, parsley, garlic, fresh oregano, lemon juice, red wine vinegar, capers, diced tomato, salt