Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-JUDI M. PHELPS
1 md Eggplant; approximately 1 lb
1 ts Lemon juice
1 ts ;salt
1/8 ts Black pepper
1/4 c Onion; minced
1/4 c Green pepper; minced
-(optional)
1 tb Oil

Broil the eggplant over a direct flame, or bake in a pan lined with
aluminum foil in a 450 degree 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. Serves 3 to 4. Source: The Complete Passover
Cookbook.

Shared and MM by Judi M. Phelps. jphelps#shell.portal.com or
jphelps#best.com

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