Instructions: Preheat over to 400 degrees F. Pierce each eggplant a few times with a fork to prevent it from bursting. Bake whole eggplant on a large baking sheet lined with foil for 30 minutes. Turn eggplants over and bake them 30 to 40 minutes or until very tender when pricked with a fork. Leave eggplants until cool enough to handle. Holding cap, peel off skin of each eggplant.

Drain eggplants in a colander for 1 hour.

Cut off eggplant caps. Chop the flesh, using a knife, until it is a chunky puree. In a large bowl combine eggplant puree, garlic, oil, lemon juice, coriander and salt and pepper to taste; mix well - salad should be highly seasoned. Refrigerate at least 30 minutes before serving.

Spoon salad into a shallow bowl and garnish with parsley springs.

Makes 8-10 servings.

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