Salat Hatzilim (Eggplant Salad)
2 medium-sized eggplants (about 1 pound each)
1 to 2 garlic cloves, pressed or very finely minced (see note)
½ teaspoon of salt (or to taste)
2 to 3 tablespoons extra-virgin olive oil
Juice of ½ lemon
Parsley to garnish
Prick each eggplant in several places with a fork (if you don’t they will explode when you broil them). Put them on a heavy, foil-lined baking sheet about 6 inches under a heated broiler element. Broil the eggplants, turning them often, for 20 to 30 minutes or until the skin is blistered and charred, and the pulp is soft and juicy.
Cut open the eggplants and let them cool until they can be handled. With a spoon, remove the pulp from the eggplant and place it in a colander to drain for about 10 minutes (this will remove some of the bitterness, if any). Place the pulp in a bowl and add remaining ingredients, except parsley, and mix well. Adjust flavoring if needed.
Note: I press the garlic with a fork and mix it together with the salt to make a paste. This mixes the flavors a little better and you don’t loose the garlic juices.