Long weekends call for Eggplant salad. Ever since having had this dish on our honeymoon, it’s become a fast and easy favourite.

Ingredients:

2 large eggplants

1 tbsp extra virgin Olive oil

1/4 tsp Salt

1/4 teaspoon pepper

4 crushed garlic cloves

bunch of Italian parsley

Instructions:

Roast eggplants on BBQ or in oven until blackened

Peel eggplants and cut into small squares

Add garlic, Italian parsley, olive oil and salt/pepper to taste

You’ll feel like you’re on a greek Isle in no time!

MJ