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Categories:Viewed: 27 - Published at: 7 years ago
Ingredients
- 1 eggplant (large enough to make about 1 cup pulp)
- 1/2 onion, finely chopped
- salt and pepper
- 1 lemon, juice of
- 2 tablespoons olive oil or 2 tablespoons mayonnaise
- lettuce leaf
- tomatoes, sliced
- cucumber, sliced
Method
- 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.
