1 medium eggplant
juice of one lemon
1/4 cup (75 mL) olive oil
2 tsp. (10 mL) anchovy paste
2 large cloves garlic, minced
1 tsp. (5 mL) salt
1/4 medium red onion, thinly sliced
2 medium tomatoes, seeded and coarsely chopped
1 green onion, sliced
1/4 cup  (75 mL) chopped parsley
black pepper to taste

Heat grill to medium high. Place eggplant on grill and turn every 5 minutes until charred on all sides and soft (about 15-20 minutes). Remove from grill and place in a bowl to cool. Eggplant will collapse and be quite soft. While eggplant is cooling, whisk together in a small bowl the lemon juice, olive oil, anchovy paste, garlic and salt. Set dressing aside. When eggplant is cool, peel off charred skin (don’t worry about removing all the skin, some charred bits add to the flavour) and coarsely chop the flesh. Place in a medium size serving bowl, add the red onion, tomatoes, green onion, parsley and dressing. Gently toss to combine. Season with black pepper. Serve at room temperature or chilled. Serves 4.