Roasted Eggplant Salad (Serves 4)
- 2 pounds medium sized eggplant
- 1 teaspoon salt
- 4 garlic cloves, minced
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/2 cup plain yogurt
- 1 tablespoon sorghum syrup
- 1 tablespoon roughly chopped mint
- 1 tablespoon roughly chopped parsley
- 1 jalapeno or serrano pepper minced

1. Put the whole eggplants on a barbecue grate over hot coals. Turning frequently, cook until the skin is completely blackened and charred and eggplants begin to soften and collapse, about 10 minutes. Alternatively cook them directly on a stovetop burner or under the broiler. Set aside to cool.

2. Cut eggplants in quarters top to bottom and carefully separate the flesh from the skin with a spoon or paring knife. Discard the charred skin. Chop flesh roughly with a large knife or in a food processor and put it in a fine-meshed sieve to drain excess liquid.

3. Transfer eggplants to a mixing bowl. Add salt, garlic, lemon juice, olive oil, yogurt, fresh mint, parsley, sorghum syrup and jalapeno. Mix well, then set aside to rest for a few minutes. Check seasoning and adjust.

4. Put mixture in a low serving bowl and sprinkle with a little minced parsley and optionally sprinkle with dried paprika pepper.