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4 firm eggplants (not too large)
Remove the skin of the tomatoes and chop them in very little chunks. Drain them.
Wipe and cut the eggplants into fairly thick slices (lengthwise or diagonally). Sprinkle with salt to purge them of their water. Dry the slices and brush them with olive oil and grill them in the oven.
Put the tomatoes in a bowl and add chopped parsley, chopped basil, squeezed garlic, grated cheese; mix well.
When the eggplants are ready, put them on a paper towel to absorb oil excess.
Put the eggplants in the serving bowl, add the tomatoes, olive oil, lemon juice, balsamic vinegar, salt if you like, but the cheese is enough salty. The warmth from the eggplants will bring out the flavors of the other ingredients. Refrigerate for several hours or overnight. Serve at room temperature.
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
4 ripe tomatoes (medium)
4 cloves garlic
1 bunch parsley
1 bunch basil leaves
4-6 tbsp. grated Parmesan cheese
olive oil
lemon juice
balsamic vinegar
salt