Ingredients:
2 medium eggplants, pricked
1 clove garlic, minced
1 small onion, chopped finely (red ideal)
1 tablespoon chopped parsley
1 green or red bell pepper, chopped finely
1 large tomato, chopped finely
1 teaspoon salt
½ teaspoon pepper
¼ cup olive oil
2 tablespoons lemon juice
Directions:
Pierce eggplant with a fork and bake at 350F for 40
minutes. Cool, take out pulp and discard the skin. Add remaining ingredients
and chop very fine.* Add salt and pepper to taste. Refrigerate for at least 2
hours and then serve. Yields 6 servings.
* If you have a hand-crank meat grinder, put cooked
and cooled eggplant, garlic, onion, parsley, pepper and tomato through the
grinder. Add remaining ingredients and proceed as directed.
Bon Appetit!
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