Putlejela

Ingredients

 * 1 medium eggplant, approximately 1 lb
 * 1 tsp lemon juice
 * 1 tsp salt
 * ⅛ tsp black pepper
 * ¼ cup onion, minced
 * ¼ cup green pepper, minced (optional)
 * 1 tbsp oil

Directions

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