Barbeque the eggplants until soft and skin can be easily peeled. Let sit in a strainer until they cool off. Peel the skin and clean under a stream of cold water until there is no more skin left. Cut off the stem and place the eggplants on a wooden cutting board.
2
Dice the eggplants with a wooden knife until they become very soft and you cannot see anymore fiber.
3
Put the eggplants in a bowl, add the salt and olive oil and mix on high for 2-3 minutes. Your eggplant salad is ready to eat! Finely diced white onion can be added for taste.
