Eggplant Salad

2 pounds small eggplants
1/3 cup olive oil
¼ cup chopped parsley
½ teaspoon salt
2 heaping teaspoons minced fresh ginger
2 tablespoons turbinado sugar
2 tablespoons lemon juice
Preheat oven to 400°

Prick the eggplants with a fork and bake in oven until very tender (about 30 minutes). When they are cool enough to handle, cut in half lengthwise and remove seeds. Scoop the pulp out of the skin and place in a sieve to drain. When the eggplant is well drained put in a large bowl and mash with a wooden spoon. Add the remaining ingredients, mix well, and chill for a few hours.

Serve on a lettuce leaf, surrounded by tomato wedges and olives.

Serves 4.

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