Eggplant Salad with Lemon

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Serves 4 – 6

• 4 eggplants

• 1 onion, chopped finely

• 2 tablespoons olive oil

• 1/4 cup lemon juice

• salt and pepper to taste

Preheat oven to 350 degrees. Spray baking sheet/dish with cooking spray. Place eggplant on baking dish and roast for 30-45 minutes, or until eggplant is soft and tender.

Allow eggplant to cool and rinse with cold water. Peel off skin and remove seeds. Spoon out the pulp and place in medium mixing bowl. Mash pulp with chopped onions.

Add olive oil, lemon juice, and salt and pepper. Place in serving dishes and garnish with tomato wedges, parsley, or green or red bell pepper slices.

Source: Mideastfood.about.com