Ingredients Edit

Directions Edit

  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.
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