Jordanian Eggplant and Tomato Salad

Method

1. Preheat oven to 200°C (400°F).
2. Cut eggplant into 1cm cubes and toss with 2 tablespoons olive oil.
3. Roast for 25-30 minutes until tender and golden.
4. In a bowl, mix tomatoes, onion, parsley, lemon juice, salt, and pepper.
5. Add roasted eggplant and remaining olive oil, then toss to combine.