How to make
Wash the eggplants and cut them into thin pieces lengthwise. Put them in a plate and sprinkle with salt. Leave them as is for 30 min. to release their bitter juice, then dry them well with paper towels.
Sprinkle each piece of eggplant with olive oil, paprika, thyme and black pepper and rub the spices into them well using your hands.
Heat a grill pan or grill and toast the eggplant pieces until golden on both sides. Put them in a plate and use a potato peeler to cut thin slices of the cucumber into the same plate.
In a bowl, put the olive oil, balsamic vinegar, honey, lemon juice, salt and finely chopped garlic and the white part of the 2 bunches of green onions. Try the mixture and season with whatever you think is necessary.
Pour this mixture over the eggplants and cucumber. Sprinkle with parsley and decorate with slices of lemon. Leave the salad in the fridge for at least 2 hours to season well.
