Eggplant salad, roasted on a spit

What you need:

8 pcs. eggplant

1 green onions - beam

1/2 glass vegetable fat

1/2 parsley and dill - to beam

1 ground black pepper - a pinch

Salt to taste

Rinse eggplant, lightly dry out, strung on skewers and roast over hot coals without flame.

Clear eggplant from the skin, the flesh finely chopped, add the butter, chopped onions and fresh herbs, sprinkle with salt and pepper, stir and chill.

Before serving to shift the eggplant on a plate or in a salad bowl, decorate with dill or parsley and green onions.

Bon Appetite!