Eggplant salad

Ingredients

• 2 medium sized eggplants
  
• 1 garlic clove
  
• 10ml olive oil
  
• 5ml red wine vinegar
  
• 1 tsp parsley chopped
  
• 1/2 tsp salt
  
• 1/4 tsp pepper
  

Preheat the oven to 200 degrees Celsius.  Make a slit lengthwise to the eggplants.  Don't make it too deep, you don't want to cut across.  
Place the eggplants on a baking tray and roast for 45 - 50 minutes.  Once they are roasted remove them from the oven and let them cool down a little.  Open the eggplants where the you made the slit and scoop out with a spoon all the eggplant.  Place it in a small bowl.  You want to be left with just the skin of the eggplant.  With a knife carefully cut one eggplant in half lengthwise.  Set it aside. This is where you will put the filling.
Add the remaining ingredients except the parsley to the bowl where the eggplant filling is.  Mix well.  Scoop the filling back to the eggplant shell.  Sprinkle with the parley and place in the fridge for at least half hour before serving.  Best eaten cold!  Enjoy!