Roasted eggplant salad, with tomatoes and spring onion

Roasted eggplant salad is one of my favourite summer foods. This recipe, with tomatoes and spring onion has a fresher touch than the classic simple one (just with onions and oil) and it's much healthier than the one with added mayonnaise. Therefore, it can be equally enjoyed by kids and parents. P
The inspiration is from the Mediterranean recipes, both Greek and Middle Eastern cuisines have similar recipes (containing also pomegranate juice, vinegar, tahini, etc.)  

The recipe I am suggesting contains:
- 2 medium eggplants, roasted (on the grill or on the stove);
- one tomato;

- 2-3 spring onions;
- 2 garlic cloves;

- juice of half lemon;
- a handful of fresh parsley, chopped;
- 5-6 Tbsp olive oil. 

* you can also add, by taste, olives, slices of roasted peppers, pomegranate juice and seeds, one Tbsp of tahini or chilli flakes).

Roast the eggplants on the grill, peel them and let them drain.
In the meantime, chop the tomato, spring onions and parsley. Prepare a dressing by mixing the crushed garlic with the lemon juice and the olive oil.
Finely chop the drained eggplants and add all the ingredients. 

You can add salt, by taste.
Serve on hot slices of toast or flatbread. 

Enjoy!