Eggplant salad

For 4 people:
3 Eggplant
1 tablespoon chopped parsley
1 clove of garlic
1 tablespoon of vinegar
4 tablespoons olive oil e.v.
salt and pepper to taste.

Wash the aubergines, remove the stems and cut them lengthwise into thick slices half a centimeter.
Put the eggplants on a platter, sprinkle with salt and let sit for 1 hour to lose excess water.
After the interval of rest, drain the eggplants, dry well and place them on a baking sheet, bake in the oven at 180° C for 20 min or so.
Turn them occasionally.
Let the skin becomes slightly burnt black (slightly!).
When the meat will be tender, remove the eggplants from the oven, remove the peel and let cool.
Cut them so one centimetre strips lengthwise and transfer them to a bowl.
Season with oil, vinegar, chopped clove of garlic and parsley, add salt and freshly ground pepper.
Let stand in refrigerator at least 2 hours before serving the salad.