Barley and Roast Vegetable Salad with Lemon and Parsley

• 2 large aubergines
• extra virgin olive oil
• pinch of salt and freshly ground black pepper to taste

Prepare the aubergines by cutting them into small cubes and salt them to remove the bitterness. Dry them after 10 minutes before roasting. Mix the aubergine with 50 ml of olive oil and a pinch of salt an