Avocado Eggplant Salad

Eggplants salad is popular in many cultures. Sometimes, just freshly roasted eggplants with a pinch of salt and a drizzle of olive oil is enough to satisfy a sun-washed afternoon. This is a simple version of that beloved dish - with a little something extra.

The salad

Cook the eggplants on a cast iron skillet or grill until soft and tender inside and smoky on theoutside. (You can also bake the eggplants but you’ll lose some smoky flavor.) When done, sprinkle with salt and let them cool in a covered bowl.
Peel the eggplants and chop them by hand with a chef’s knife. (Hand chopping gives a more rustic texture.)
Peel and mash the avocado on a large plate with a fork. Add a pinch of salt, a squeeze of half lemon and a drizzle of olive oil.
In a large bowl combine the chopped eggplants and the avocado paste.
Add one tablespoon of olive oil and mix well.
Taste and adjust salt as needed. Finish with a few drops of lemon juice, if desired.
Good sourdough bread and some ripe tomatoes are a great match.

Enjoy !

Optional: If you like the classic eggplant salad you can add also finely chopped onions. Pine nuts work well too, but this version is already creamy, light and delicious on it’s own.