Charred Eggplant Salad
1 large globe eggplant
1/4 cup olive oil
1 Tablespoon fresh lemon juice or vinegar
1 – 2 Tablespoons fresh Italian parsley, chopped
1 teaspoon fresh garlic, minced
sea salt and fresh ground pepper
Place whole eggplant on grill and turn as needed.
Grill eggplant until it is super soft touch and skin is charred about 20 minutes.
Let eggplant cool, and peel off charred skin. Blot with paper towels to get out excess water.
Slice in very thin strips.
Place eggplant in bowl, add olive oil, lemon juice, parsley and garlic. Season with salt and pepper to taste.