Eggplant Salad
2 lbs. eggplant, small, long Italian if possible
1/2 cup olive oil
2 Tbls. vinegar
juice of 1/2 lemon
salt
Garnish-
2 tomatoes
1 onion
6 Italian peppers
Black olives
Pierce the skin of the eggplants with a fork. Place in broiler and broil until skin is charred and eggplant is soft, turning frequently. Allow to cool slightly. Peel the eggplant and place in a food processor with olive oil, vinegar, lemon juice and 1 tsp. salt.
Process until slightly mixed, but not pureed. Arrange on a platter. Garnish the salad with the chopped tomato, chopped onion, and sliced peppers. Place the black olives around the edges.
Chill and serve with fresh pita triangles!
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