Prevent your screen from going dark
Makes 4 servings 1x
Time 45 minutes, plus time to chill
1. Heat a charcoal or gas grill or turn on the broiler for medium-high heat; adjust the rack to about 4 inches from the heat source. Cut the eggplants in half length wise up to the stem so they’re split but still intact. Spread the garlic between the eggplant halves and press the halves back together.
2. Grill or broil the eggplants, turning once or twice, until they are blackened outside and soft inside, 10 to 15 minutes. Let the eggplants cool enough to handle, still closed, then cut off the stems, peel off the skins, and let cool further. Chop into large pieces, reserving any juices, and put everything in a bowl. Drizzle with the olive oil, sprinkle with salt and pepper, and toss to coat.
3. Put the mayonnaise in a small bowl and crumble in the saffron; whisk until the threads dissolve. (You can prepare the salad ahead to this point, cover the bowls, and refrigerate for up to a day. Serve cold or return the eggplant to room temperature.) When you’re ready to serve, mound the eggplant on salad plates or a small platter, with the lemon wedges and a spoonful of the saffron mayonnaise on the side. Garnish with the parsley if you like.
— Recipe from How to Cook Everything Vegetarian