4 medium eggplants 3 cloves garlic 1/2 cup olive oil parsley
Put the eggplants in the microwave or normal oven, and cook until it feels very soft (about 10 minutes in the microwave/40 minutes in a normal medium oven).
Using a sharp knife, slice in half, and using a spoon, remove the inside 'meat' and place in a bowl. If the eggplants are well done, the inside should come out very easily.
Put the garlic cloves in a garlic press and spread the garlic on top of the eggplant. Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time. When the oil is absorbed, the salad is done.
Put in a fridge to cool down and serve with sprinkled parsley. Eggplant salad (also called poor man's caviar) is eaten with French bread.
181 calories, 14 grams fat, 14 grams carbohydrates, 2 grams proteinper serving. This recipe is low in sodium.