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Eggplant Salad

I make this often and use it either as a dip or alongside grilled chicken for a change from salad.

1 large eggplant (or 2 small)
1/2 clove garlic
3 small spring onions
1 tomato
Lemon juice
1/2 tbsp olive oil (3 syns if not using as HeB)
Salt and pepper
Parsley or coriander to serve

1. Put the whole, clean and dried eggplants on a baking tray and roast until the skin is nicely charred - turning them over a couple of times as they roast

2. Take them out of the oven and allow them to cool enough that you can handle them without burning yourself :) and take all of the charred skin off and discard along with the tops of the eggplants

3. Put the eggplants into a colander to drain off excess water

4. Crush the garlic and finely chop the spring onions and tomato into a bowl

5. Add the drained eggplant and break it up with a fork, add lemon juice and salt and pepper to taste and the olive oil (you can easily do this without the olive oil, but it really adds flavour and is worth the syns in my opinion)

6. Stir everything together and put in the fridge to allow the flavours to meld

7. When serving, chop up some parsley or coriander (they both work) and sprinkle over the top

Really tasty and fresh, and lasts 4 to 5 days in the fridge, although mine never seems to last that long :D
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