Eggplant and Tomato Salad
This is beautiful to look at and delicious.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Prick the eggplants in a few places with a pointed knife to prevent them from exploding. Turn them over the flame of the gas burner or a hot barbecue, or under the broiler, until the skin is charred all over (this gives them a distinctive smoky flavor) and they feel very soft when you press them. Alternatively, place them on a sheet of foil on an oven tray and roast them in the hottest preheated oven for 45 to 55 minutes, until the skins are wrinkled and they are very soft.
Step 2
When cool enough to handle, peel and drop them into a strainer or colander with small holes. Press out as much of the water and juices as possible. Still in the colander, chop the flesh with a pointed knife, then mash it with a fork or wooden spoon, letting the juices escape through the holes.
Step 3
Mix the eggplant purée with the lemon juice, garlic, olive oil, salt, pepper, chopped parsley, and mint. Spread the purée on a large, flat serving plate. Sprinkle all over with the finely sliced scallions, diced tomatoes, and pomegranate seeds, if using.
