Eggplant and tomato salad

Total time: 1 hour, including

cooling time

Servings: 6 to 8

Note: From the cookbook “Arabesque” by Claudia Roden.

2 to 3 eggplants (about 2 pounds)

Juice of 1/2 to 1 lemon

3 garlic cloves, crushed

4 tablespoons good-quality

olive oil

1/2 teaspoon salt

Freshly ground black pepper

Large handful chopped

flat-leaf parsley

4 sprigs mint, chopped

4 scallions, finely sliced

4 plum tomatoes, unpeeled, diced

Handful of fresh pomegranate seeds (optional)

1. Prick the eggplants in a few places with a pointed knife to prevent them from exploding. Turn them over the flame of a gas burner or hot barbecue, or under the broiler, until the skin is charred all over (this gives them a distinctive smoky flavor) and they feel very soft when you press them. Alternatively, place them on a sheet of foil on an oven tray and roast them in the hottest preheated oven for 45 to 55 minutes, until the skins are wrinkled and they are very soft.

2. When cool enough to handle, peel and drop them into a strainer or colander with small holes. Press out as much of the water and juices as possible. While still in the colander, chop with a pointed knife, then mash with a fork or wooden spoon, letting the juices escape through the holes.

3. Mix the eggplant purée with the lemon juice, garlic, olive oil, salt, pepper, parsley and mint. Spread the purée on a large, flat serving plate. Sprinkle with the scallions, tomatoes and pomegranate seeds, if using.

Each serving: 94 calories; 2 grams protein; 8 grams carbohydrates; 4 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 153 mg. sodium.