Salad with aubergines and tomatoes

Ingredients for 4-6 people…
1 kilo of eggplants round
1/2 kilo of tomatoes for a salad
1 tablespoon thyme grated
1 big onion, finely chopped
1 cup parsley, finely chopped
a little vinegar
1 ½ cup coffee olive oil
Salt
Execution
Take the eggplant, pierce in several places and bake in the grill of the oven at 200 degrees for about 40 minutes, until the outer peel them to burn and blacken.
Pull them out, let them cool a little and holding them from the stem. remove the peel them.
Cut the stalk and the tap in a colander to σουρώσουν as much as possible. In a pot of boiling water drop the tomatoes for 4 minutes and then immediately remove the peel easily.
Cut the tomatoes in half, remove the seeds and chop in a bowl. Pour over them the chopped onion and parsley.
Stir well all the ingredients. Pour half the olive oil and a little salt and stir again.
Take the meat from the eggplant, chop it with a knife, stir with the garlic and pour into a salad bowl.
Season with salt, pour the remaining oil and lemon and sprinkle with thyme.
Take the mixture with the tomato, the chopped onion and parsley and spread over the eggplant and then serve.