Lebanese Eggplant Salad

In Russia, when we really enjoy a meal, we say, it tastes so good you can swallow your tongue! Well, I almost did when I first tried this eggplant salad in a neighborhood Lebanese restaurant. Light, with an extremely velvety texture and amazing smoky flavor, for me it tasted even better than baba ganoush. And if you only knew how much I love baba ganoush...mmmm.

The major flavor accent in this salad is smokiness that comes from eggplants being cooked on an open fire.Would it be an exaggeration to say that without a grill, preferably charcoal, one shouldn’t even bother? There is absolutely no way to make this salad right without a nicely charred eggplant. However, if you don't have a grill, you still can try baking eggplants in the oven and, perhaps, let their skin get lightly charred under a broil at the very end.

Another secret is to be generous with oil. It's oil that gives this dish its silky mouthfeel and balances out all the flavors. So please don't skip it, even if you're on a diet!

You will need:

• A couple of large, plump eggplants
• 1 medium red bell pepper
• 3 green onions, sliced thinly on a bias
• 1 clove garlic, minced
• 1 Tbsp chopped parsley
• 2 Tbsp mild tasting olive oil
• 2 or more Tbsp of grape seed, Canola or some other mild flavored oil
• 1-2 Tbsp plain Greek yogurt (optional)
• Salt and black pepper, to taste
• 2-3 tsp lemon juice or to taste
• A piece of charred eggplant skin, finely chopped, to enhance smokiness

Pierce the eggplants in several places with a toothpick or fork. It's a very important step. Unless, of course, you find exploding eggplants quite entertaining. Then don't! :)

Grill the eggplants and a bell pepper on all sides until nicely charred and tender inside. Not overly tender, though. Let them retain some bite.

Peppers are smaller and hollow inside, so they cook much faster. Place the charred pepper in a plastic bag or a container with a lid and let it sweat there for about 7-10 minutes. This will make the peel come off very easily. Peel and slice the pepper into thin strips and set aside.

When the eggplants are done, slit them open at the bottom and put in a colander (and in a sink!) cut side down to remove the excess juices.

Let the eggplants drain about an hour or so, then peel and coarsely chop. In a bowl, combine the eggplants with the rest of the ingredients. Taste and adjust the flavor to your liking. If the texture is not smooth enough, add more oil.

It’s not necessary to use charred skin, but if you’d like to enhance smoky flavor (and I always do), go for it. Also, you can enhance the smoky flavor with smoked salt or black pepper. Especially, if you cook eggplants in the oven.