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Ingredients
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Ingredients
Method
Instructions
- 1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh with a knife. Brush the cut sides with olive oil and place them on a baking sheet, cut side down. Roast in the oven for about 30-35 minutes, or until the skin is wrinkled and the flesh is soft.
- 2
Prepare the Eggplant Mixture
Once roasted, let the eggplants cool slightly. Scoop out the flesh and place it in a mixing bowl. Add minced garlic, lemon juice, salt, black pepper, and chopped parsley. Mash the mixture with a fork until well combined but still slightly chunky.
- 3
Serve
Serve the eggplant salad warm or at room temperature with pieces of naan bread for dipping.
