Eggplant and Tomato Salad

• 2 to 3 eggplants (weighing about 2 pounds)
• Juice of 1/2 to 1 lemon
• 3 garlic cloves, crushed
• 4 tablespoons extra virgin olive oil
• Salt and black pepper
• Large handful of chopped flat-leaf parsley
• 4 sprigs of mint, chopped
• 4 scallions, finely sliced
• 4 plum tomatoes, unpeeled, diced
• Handful of fresh pomegranate seeds (optional)

1. Prick the eggplants in a few places with a pointed knife to prevent them from exploding.
2. Turn them over the flame of the gas burner or a hot barbecue, or under the broiler, until the skin is charred all over (this gives them a distinctive smoky flavor) and they feel very soft when you press them.
3. Alternatively, place them on a sheet of foil on an oven tray and roast them in the hottest preheated oven for 45 to 55 minutes, until the skins are wrinkled and they are very soft.
4. When cool enough to handle, peel and drop them into a strainer or colander with small holes.
5. Press out as much of the water and juices as possible.
6. Still in the colander, chop the flesh with a pointed knife, then mash it with a fork or wooden spoon, letting the juices escape through the holes.
7. Mix the eggplant puree with the lemon juice, garlic, olive oil, salt, pepper, chopped parsley, and mint.
8. Spread the puree on a large, flat serving plate.
9. Sprinkle all over with the finely sliced scallions, diced tomatoes, and pomegranate seeds, if using.

eggplants, lemon, garlic, extra virgin olive oil, salt, handful, mint, scallions, tomatoes, handful of fresh pomegranate seeds

Taken from www.epicurious.com/recipes/food/views/eggplant-and-tomato-salad-373093 (may not work)