"Melitzanosalata"
Aubergine Salad

Ingredients

5-6 servings
4-5 eggplants
2-3 ripe tomatoes, finely diced
1 small onion, grated
2 teaspoons parsley, finely chopped
150 grams (5 oz) refined oil
The juice of one lemon
Salt-pepper


Instructions

Pierce the eggplants with a fork, place them in a pan and bake in a
medium oven for about an hour and a half. Remove the eggplants from
the oven, let them cool and prepare them as follows: slice each
eggplant in the middle and scoop out the pulp.

Finely chop the pulp, drain it to remove all liquid and place it in a
bowl. Drain the diced tomatoes and add them to the eggplant pulp along
with onions, salt and pepper and parsley. Gradually add the lemon
juice and oil while mixing all the time.

Note: you may replace the refined oil with a jar of mayonnaise.