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.