Ingredients

2 large eggplants
1 large clove garlic, crushed
2 ripe tomatoes, seeded and chopped
2 tablespoons olive oil
2 teaspoons lemon juice
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
Salt and pepper to taste

How to prepare

Preheat the oven to 350 degrees. Wash the eggplant and prick it in several places with a fork. Place the eggplant on a baking sheet and bake until soft ans beginning to collapse, about forty-five minutes. Remove the eggplant from the oven and let cool. Cut the eggplant in half and remove, discard the skin and seeds. Chop the pulp and transfer to a large bowl. Stir in the remaining ingredients, mix well and serve at room temperature or chilled.

Serves 4 to 5

Preparation Time: 10 minutes

Baking Time: 45 minutes.