Putlejela

Yield: 3 Servings -

Ingredients:

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

Instructions:

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