Simple and fast recipe for good-old Middle Easter Mutabbal eggplant salad.
- Olive Oil
- Roast the eggplant on direct fire to give it a smokey taste.
- Cut the eggplant in half and extract the insides.
- Leave the eggplant in a plastic colander to drain (metal would darken the eggplant).
- Cut some parsley and squeeze some lemon.
- Add the eggplant to a plastic bowl. Add yogurt, parsley, lemon and salt. Mix well.
- Serve in a planet, garnish with olive oil and parsley.