Lisa UK 10-18-99 3:55 PM
Eggplant Salad
3 lb. long purple eggplants
2 tbs. grated onion
1 or 2 tbs. lemon juice
1 large ripe tomato, skinned and chopped
1/2 pint Olive oil
1/4 tbs. wine vinegar
1/2 tsp. oregano
salt and pepper
Preheat oven to 350° F.
Put eggplants in oven on a moderate heat and bake until they are very soft to touch and skins begin to wrinkle.
Remove from oven until cool enough to handle.
Peel eggplants and remove any seeds.
Pound onion to a pulp with a pinch of salt and then beat in flesh of eggplants with of lemon juice (or use a food processor).
Add tomato, oregano and black pepper.
Slowly add in olive oil while food processor is running and a little more lemon juice until mixture is thick and creamy.