Smoked eggplant salad with tomatoes and onions with olive oil, lemon and mint

Try a delectable smoked eggplant salad with tomatoes, onions, olive oil, zesty lemon, and refreshing mint for a burst of Mediterranean flavors.

Ingredients:

• 1 medium eggplant
• 1 large tomato, finely chopped
• 1 green bell pepper, finely chopped
• 1/2 cup chopped flat leaf parsley
• 1 onion, finely chopped
• 1 lemon's juice
• 1 tablespoon extra virgin olive oil
• 2 teaspoons dried mint

Instructions:

1. Grill the eggplants (aubergines) on a barbecue grill or directly over a gas flame, ensuring they cook evenly by rotating them using the stalks until the outer skin is blackened and blistered, and the inner flesh becomes tender. (Alternatively, you can bake them in a preheated oven for around 45 minutes). Remove the charred skin and discard the stalks. Place the flesh in a sieve to let any bitter liquids drain off. (You can prep the eggplants this way a day ahead; sprinkle lemon juice on top to maintain their color and store them covered in the refrigerator). Finely dice the flesh and set it aside.
2. Rinse the eggplant under cold water to cool it down, then remove the skin, leaving the tender flesh. Roughly chop it into a serving platter and mix in the tomatoes and bell pepper.
3. In a separate bowl, massage the onion with a pinch of salt to release its juices. This will soften the onion slightly and enhance its flavor. Combine the onion with the parsley in the salad.
4. For the vinaigrette, mix lemon juice, extra virgin olive oil, dried mint, salt, and pepper to your taste. Drizzle the dressing over the salad, toss well, and serve.

Summary:

• Calories: 384 kcal
• Fat: 15 g
• Protein: 10 g
• Carbs: 64 g
• Potassium: 2142 mg
• Magnesium: 131 mg