Eggplant Salad with Olive Oil, Garlic & Lemon 1 large globe eggplant, or 4 small Asian eggplants 4 to 6 tablespoons extra virgin olive oil, or as needed 3 garlic cloves, chopped Juice of 1/2 lemon Salt and cayenne pepper to taste Roast the eggplant(s) over an open flame, such as the top of a gas stove or a barbecue, turning the eggplant until it is evenly charred and blackened. Transfer the eggplant(s) to a bowl. Cover and set aside until cool enough to handle. Remove the eggplant from the bowl, saving any liquid that accumulates; this will have a nice smoky flavor that will enhance the final dish. Peel away the skin using your fingers and a paring knife. Discard the charred blackened skin, though quite a bit of the charred bits will remain. (Don't worry, they will disappear into the smoky eggplant mixture.) Coarsely chop the eggplant flesh and return it to the bowl with any liquid that has accumulated. Mix in the rest of the ingredients: olive oil, garlic and lemon juice; season with salt and pepper. Serves 4. By Marlena Spieler, special to the San Francisco Chronicle May 6, 1998 middle eastern recipe index christina m k al-sudairy subscribe!