Boiled Eggplant with Avocado Salad

Sauce: Combine dried parsley, garlic, and olive oil Eggplant: Peel and cut eggplant into ¼-inch thick rounds (horizontally cut slices have beautiful patterns). Sprinkle some salt on each eggplant slice, stack them up and let sit for 15 minutes. Boil water in a pot, add vinegar, then put eggplant slices in, simmer for about 8 minutes or until cooked and soft. Drain and let cool, then marinade tin the sauce for half and hour. Salad: Peel the avocado and remove core, then cut into chunks. Mix with lemon juice, onion and tomato. Spread out the eggplant slices on a plate, and serve with salad.