Roasted Eggplant

From the kitchen of Martin James – Copenhagen, Denmark

A great side-dish, or and ingredient for a great dip, or even stuffing other vegetables!

Oblong Japanese eggplant seem to work best for this recipe, but any eggplant will do.

On a charcoal barbecue or a gas fired barbecue place the whole eggplants on the grill and roast, turning occasionally, until the skins are blackened. Remove from the grill and let cool until they can be handled for peeling off the blackened skin. Process in a food processor until coarsely processed. Mix with chopped onions and parsley mixed with extra virgin olive oil and vinegar for a chilled salad.