Anyhoo... I'm going to share one of the recipes today. It's SO simple and tastes SO good!
Roasted Eggplant Salad
3 medium to large eggplants
1 small or half of a large onion
vinegar & oil (your choice; I usually reach for olive oil and balsamic vinegar)
Poke eggplants a few times with a fork, roast in hot oven for 1/2 hour or so until skin is black and wrinkled.
While eggplant is roasting, cut up tomatoes and onions in a bowl.
After removing eggplants from oven, slice down middle and carefully scoop out all the pulp (which is VERY hot so be careful!) onto a cutting board. Chop into small pieces and add to tomatoes and onions.
Toss with salt, oil and vinegar to taste.
Chill for at least 2 hours.
[Eggplant can have a bitter taste but prepared this way, it doesn't.]