Lebanese Eggplant Salad - (Salatit El Batinjan)

Middle Eastern by Mag's Note:

Eggplant lovers! Baked or grilled eggplant salad is very healthy and tasty. Try it! very simple and easy.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 2

• 1 medium eggplant
• 1 cup diced fresh tomato
• 1 cup diced bell pepper
• ½ cup chopped scallion (or any kind of onions)
• 1 garlic clove , minced
• ½ cup chopped fresh parsley
• 1 lemon, juice of
• 5 tablespoons olive oil (or eyeball)
• salt , pepper to taste

Directions:

1. Put the whole eggplant as is, (only cut and remove the stem from the top), on a baking sheet and bake it. You'll notice when it's done that the juice came out on the baking sheet and the skin is almost toasted and it becomes soft when you punch it with a knife.
2. Let it cool for a bit then cut it in half and remove the skin; just cut it roughly into small/medium diced pieces and put it in the salad bowl, (it's ok if it has some juice still). Then add the rest of the ingredients and mix the salad and serve. This is good with pita bread on the side.

Reviews

[Mrs Hubbard]

Bake the eggplant. ... How long? And on what temp?
And olive oil or eyeballs?
I'm not gonna lie, I'm weirded out by that comment.

I gave this recipe 2 stars instead of 1 because it sounds deliciously easy and I would still like to try it (minus the eyeballs).