Eggplant Salad with Olive Oil and Garlic

== Ingredients ==
* 1 large globe eggplant, or 4 small Asian eggplants
* 4 to 6 tablespoons extra virgin olive oil, or as needed
* 3 garlic cloves, chopped
* juice of ½ lemon
* salt and cayenne pepper to taste
== Directions ==
# Roast the eggplant(s) over an open flame, such as the top of a gas stove or a barbecue, turning the eggplant until it is evenly charred and blackened.
# Transfer the eggplant(s) to a bowl.
# Cover and set aside until cool enough to handle.
# Remove the eggplant from the bowl, saving any liquid that accumulates; this will have a nice smoky flavor that will enhance the final dish.
# Peel away the skin using your fingers and a paring knife.
# Discard the charred blackened skin, though quite a bit of the charred bits will remain.
# (don't worry, they will disappear into the smoky eggplant mixture.
# ) coarsely chop the eggplant flesh and return it to the bowl with any liquid that has accumulated.
# Mix in the rest of the ingredients: olive oil, garlic and lemon juice; season with salt and pepper.
Category:Arabian Salads
Category:American eggplant Recipes
Category:Chinese eggplant Recipes
Category:Japanese eggplant Recipes
Category:Garlic Recipes
Category:Lemon juice Recipes
Category:Recipes that need photos