Ingredients

Instructions

  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.