Light Grilled Eggplant Salad

Poke a fork into the eggplants several times to create holes in them to prevent them from exploding upon roasting. Then grill the eggplants on the stove top or in the oven. Turn frequently until all sides are grilled and eggplants are soft.

Remove the blackened outer skin of the eggplants and discard it. Then transfer the pulp into a bowl.

Mix the lemon juice, the oil and the salt then pour over the eggplants pulp and mix well.

Arrange the eggplants in the middle of a serving plate ; and place the cubed tomatoes and onions around them forming a border.

Sprinkle the minced parsley over the eggplants and garnish with the mint leaves.

Serve cold.