Heat the broiler on the highest setting.
Put the melanzane on the hot broiler and turn the skin to black. The flesh should become very soft, which takes 15-20 min for small melanzane, half an hour for large ones. Then place on a cutting board to cool.
Cut stem of melanzane into small pieces and scrape off burnt skin with a knife. Cut flesh into cubes and place in a salad bowl form. Add parsley, tomatoes, spring onions, garlic, oil, juice of one lemon, salt and pepper and mix. Poss. Still
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