4 eggplants

1 small onion

3 garlic cloves

2/3 cup fresh parsley

1/3 cup olive oil

3 TBSP white vinegar

4 TBSP Blazing Blends Southwest Chile © spice rub

Serving Suggestion: Pita toasts

Slice eggplant into 3/4" thick slices and grill over high heat for about 10 minutes leaving flesh firm. (Alternatively, broil for about 8-10 minutes. The Southwest Chile© spice rub will add a nice smoky flavor.)

When cool, dice and chill the eggplant for up to 1 day.

Mince onion and garlic and finely chop parsley. Carefully combine the eggplant with all the ingredients making sure to keep the eggplant intact. Can be served as a hot or cold side dish, or over pita toast.