ROASTED EGGPLANT SALAD

Roasted Eggplant Salad image

Provided by Martha Stewart

Yield Makes 2 1/2 cups

Number Of Ingredients 12

4 medium eggplants (about 4 pounds)
1 tablespoon white-wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons vegetable oil
4 tablespoons minced red onion
2 medium garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh mint, for garnish
1 teaspoon minced fresh flat-leaf parsley, for garnish

Steps:

Heat broiler. Prick eggplants several times with the tip of a knife. Broil 3 to 4 inches from heat, turning occasionally, until soft and charred all over, about 30 minutes. When cool enough to handle, remove skin. Place eggplants in a colander set over a bowl; let drain for at least 30 minutes.
Halve eggplants lengthwise; discard seeds. Chop flesh finely, and place in a bowl.
Combine vinegar, lemon juice, olive and vegetable oils, onion, garlic, sugar, salt, and pepper. Add to eggplant; mix to combine. Serve at room temperature sprinkled with chopped mint and parsley.