Step 1

Preheat oven to 375F.

Step 2

Using a fork, prick the eggplants in a few places randomly.

Step 3

Place them in a baking sheet and roast for about an hour.

Step 4

Check if they are tender enough after 40 minutes. This duration might change depending on the size of eggplants.

Step 5

Peel and chop them roughly.

Step 6

In a small bowl, whisk all the ingredients for dressing. Pour it over the roasted and chopped eggplants.

Step 7

Top with diced tomatoes, parsley and pistachios.

Step 8

Optionally, drizzle extra olive oil over the salad when serving.