Summer is the peak season for eggplants, and the perfect time to prepare a roasted eggplant salad. This dish is perfect for a picnic basket to enjoy on a leisurely summer day.

The quality of an eggplant can be discerned by its shell. The peel should be shiny and taut — this is how you know that it is fresh. You can estimate how many seeds an eggplant has by its weight: the heavier it is, the more seeds it has.

Roasted Eggplant Salad

• 1 eggplant
• 1 tomato, cut up
• 1/2 green pepper, diced
• 1/2 jalapeno pepper, diced
• 1 cup fresh mint, finely chopped
• 1 cup fresh parsley, finely chopped
• 1/4  onion, minced
• Olive oil
• Salt
• Black pepper
• Lemon

1. Grill the eggplant over charcoal or in the oven.
2. When it is soft and the skin scorches, remove it from the heat and peel immediately.
3. Cube the eggplant.
4. Mix with all the other ingredients.
5. Serve with warm pita bread and fresh tahini.