Eggplant Salad with Dill

Ingredients

 * 2 big eggplants
 * 1 onion (to taste)
 * 5-6 tablespoons oil
 * a pinch of pepper (optional)
 * dill
 * salt
 * green pepper
 * tomatoes

Directions

 * 1) Roast the eggplants, peel while still hot and then leave on a slanted cutting board to drain. Chop with a wooden or glass chopper, place in a bowl and then mix, using a wooden spoon, with a little oil at a time, until it whitens and becomes foamy.
 * 2) Add finely chopped dill and onions (to taste), pepper and salt. Place in a salad bowl or on a plate and garnish with tomato slices and rounds of green pepper.