Another absolutely delicious Moroccan Salad!

1  1/2 pounds small Italian eggplants

2 tablespoon lemon juice
1 pound tomato, peeled and chopped
3 garlic cloves,finely  chopped 
1 tablespoon olive oil
4 tablespoon chopped parsley
4 tablespoon chopped cilantro
1/4 cup black olives, to garnish (optional)

Dressing:
In a small bowl combine all ingredients below and mix well. 
Set aside while preparing the eggplant.
2 tablespoon olive oil
Juice of 1 lemon juice
1/2 teaspoon chili pepper flakes
Salt and pepper

• Prick the eggplants all over with fork or knife, bake in a preheated oven to 4750F for 45 - 55 minutes until really soft and the skin are wrinkled. Cool, roughly chop the eggplant, and place them in a colander to let the juice run out completely.


• In a  medium sauce pan, heat a tablespoon olive oil, add garlic and saute until fragrant. Add the chopped tomato,  cook for about 20 minutes, or until reduce to a thick sauce.


• Transfer  the chopped eggplant into a salad bowl, add the tomato sauce, chopped parsley, chopped cilantro, and the dressing. Mix gently, taste to see if its need more seasoning. Serve with couscous, rice pilaf or pita bread.