By Darra Goldstein
This salad goes well with grilled poultry or meat. It is wise to salt the eggplant here to ensure that it is not bitter. Otherwise the aromatic taste of the spices and herbs will be lost.
Slice the eggplant lengthwise, sprinkle it with salt, and leave it to drain on paper toweling for at least 30 minutes. Rinse and pat dry.
Preheat the oven to 500°F.
Place the eggplant pieces cut side down on an oiled baking sheet.