“Edri” eggplant salad

I call this salad ״Edri״, after my maiden name because my family is the only one (I know) that makes it. 

What I like about it is the contrast of flavors and textures: warm and smoky eggplant pulp and fresh and crunchy vegetables. 

• 1 cup eggplant pulp (store-bought or roasted at home)

• 1 garlic clove, crushed 

• 3 tbsp. olive oil 

• 1 small tomato, diced 

• ½ green chili pepper, chopped 

• 2 tbsp chopped parsley 

• 3 tbsp.lemon juice 

• Salt and pepper 

1. Roast or grill the eggplant on stove or grill. Let it cool off 

2. Scoop the pulp out and discard the peel. Transfer to a bowl. 

3. Add the rest of the ingredients and mix. 

4. Fix seasoning and serve with fresh bread or crackers.