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Smokey Eggplant Salad - pareve

Posted by : Lita Lotzkar

1 eggplant large enough to make about 1 cup pulp
1/2 half onion, finely chopped
salt and pepper to taste
juice of 1/2 lemon
2 Tbsp. Mayo or olive oil

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.  serves 6 - 8

*Recipe from the Embassy of Israel
      Love & Knishes
      by:  Sara Kasdan.

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