Putlejela

Ingredients

 * 1 	med  	Eggplant, approximately 1 lb
 * 1 	tsp 	lemon juice
 * 1 	tsp 	salt
 * 1/8 	tsp 	black pepper
 * 1/4 	cup 	Onion, minced
 * 1/4 	cup 	green pepper, minced (optional)
 * 1 	tbsp 	oil

Directions
Broil the Eggplant over a direct flame, or bake in a pan lined with aluminum foil in a 450 °F. Oven, turning once or twice to bake evenly on all sides, until the Eggplant is soft and the skin separates from the Eggplant. Remove the skin; chop the Eggplant pulp in a chopping bowl until very fine. Add the lemon juice and blend well. Mix in the salt and pepper, minced Onion, and minced green pepper. Taste and adjust the seasoning; chill. Before serving, add the oil and stir until well mixed. Serve on salad greens. Garnish with tomato wedges.