2 small eggplants, cut in half
2 large tomatoes, peeled and seeded, diced
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, diced
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 microwave-safe plate, 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 are very tender
Remove from the oven and let cool
Remove the flesh of the eggplant and chop it up
Combine the tomato and onion
Mix with olive oil, lemon juice, salt, and black pepper
Refrigerate until ready to serve
Serve as an appetizer, with crackers or lettuce leaves.
