Recipe

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• 2 eggplants
• 1/3 cup scallion
• 1/3 cup parsley
• 1 tbsp minced garlic
• 1 tbsp fresh oregano
• 1 tbsp lemon juice
• 2 tbsp red wine vinegar
• 1/4 cup capers
• 1/2 cup diced tomato
• 1/4 cup chopped parsley
• salt , pepper and lemon to taste

• 1 Roast the eggplant over a gas grill for 25 minutes at 450 degrees.
• 2 Place in a colander and allow it to cool. Puree the scallions, parsley, garlic and oregano in a food processor.
• 3 In a separate bowl, combine lemon juice, red wine vinegar, some capers, tomato, chopped parsley and the herb mixture.
• 4 Next peel away the skin of the eggplant revealing charred flesh on the inside; leave the seeds; in a lot of recipes they’re called “the poor man’s caviar.”.
• 5 Roughly cut up the eggplant, and combine it with the remaining ingredients.
• 6 Lastly, add salt, pepper, lemon to taste. Serve the eggplant salad (hot or cold) on grilled bread.