Eggplant Salad With Toasted Bread

Preparation

1. Place the eggplants directly over the flame of a gas burner or barbecue or under a preheated grill, turning regularly, until completely blackened and soft,
2. Place in a large bowl, cover with a lid or plastic wrap and leave to sweat for 10 minutes,
3. Peel off and discard as much of the blackened skin as you can,
4. Cut the stalks off and chop,
5. Add smashed garlic, yoghurt and salt and mix well,
6. Break toasted breads into small pieces and place in a service plate,
7. Pour the eggplant salad over breads,
8. Season with red pepper flakes, canned corns and chooped parsley or whatever you prefer.