2 small eggplants, cut in half
2 large tomatoes, peeled and seeded, chopped
1 medium onion, finely chopped
1/2 cup olive oil
3 tablespoons lemon juice
Salt and black pepper to taste
2 small eggplants, cut in half
2 large tomatoes, peeled and seeded, chopped
1 medium onion, finely chopped
1/2 cup olive oil
3 tablespoons lemon juice
Salt and black pepper to taste
Place the eggplants on a baking sheet, cover with plastic wrap and microwave for 6 minutes at high power
Flip the eggplants and microwave for an additional 10 minutes or until they're very soft
Remove from the oven and let cool
Remove the pulp from the eggplant and chop
Combine with tomato and onion
Mix in olive oil, lemon juice, salt, and black pepper
Refrigerate at serving time
Serve as an appetizer, with crackers or lettuce leaves
Yields 3 cups (48 tablespoons)
