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Smokey Eggplant Salad - pareve
1 eggplant large enough to make about 1 cup pulp
1/2 half onion, finely chopped
salt and pepper to taste
juice of 1/2 lemon
2 Tbsp. Mayo or olive oil
Place eggplant above an open flame and let it actually burn on all sides until
soft.
Cool and peel. Mash pulp with a fork until it is like a paste. Add onion, salt,
pepper and lemon juice. Stir in mayonnaise or olive oil or 1 Tablespoon of each.
Mix well. Serve on a lettuce leaf as an appetizer.
Garnish with slices of tomato and cucumber. serves 6 - 8
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