Aubergine Salad With Olive Oil, Garlic And Lemon Recipe

• 1 lrg Globe aubergine Or possibly 4 small Asian aubergines
• 4 Tbsp. Extra virgin extra virgin olive oil, plus
• 2 Tbsp. Extra virgin extra virgin olive oil, if you like
• 3 x Garlic cloves, minced
• 1/2 x Lemon, juiced Salt and cayenne pepper, to taste

1. Roast the aubergine(s) over an open flame, such as the top of a gas stove or possibly a barbecue, turning the aubergine till it is proportionately charred and blackened.
2. Transfer the aubergine(s) to a bowl.
3. Cover and set aside till cold sufficient to handle.
4. Remove the aubergine from the bowl, saving any liquid which accumulates; this will have a nice smoky flavor which will enhance the final dish.
5. Peel away the skin using your fingers and a paring knife.
6. Throw away the charred blackened skin, though quite a bit of the charred bits will remain.
7. (Do not worry, they will disappear into the smoky aubergine mix.)
8. Coarsely chop the aubergine flesh and return it to the bowl with any liquid which has accumulated.
9. Fold in the rest of the ingredients: extra virgin olive oil, garlic and lemon juice; season with salt and pepper.
10. Serves 4.

aubergine, extra virgin, extra virgin, garlic, lemon

Taken from cookeatshare.com/recipes/aubergine-salad-with-olive-oil-garlic-and-lemon-71720 (may not work)