Eggplant Salad

Ingredients
2 Asian eggplants
2 large tomatoes, sliced as thin as you can
2 tablespoons chopped white onion
6 tablespoons chopped fresh parsley
5 tablespoons olive oil
3 tablespoons vinegar of your choice
salt and pepper to taste
large leaf of romaine or several endive leaves for serving
Greek olives or sliced radish for garnish (optional)

Directions
Preheat the broiler.
Slice the eggplants in half lengthwise and broil until soft,
approximately 10 minutes per side.
Be sure they're cooked through.
Let them cool, then peel off the skin and discard it.
Chop the eggplant into bite sized chunks.
Mix the chopped eggplant, tomatoes, onion, parsley, oil and vinegar.
Season to taste with salt and pepper.
Serve on either a large romaine lettuce leaf or several endive leaves,
garnishing with Greek olives or sliced radishes.