INGREDIENTS:

• 1 large eggplant

• 1 medium onion, finely chopped

• 2 garlic cloves, finely minced or crushed

• ¼ cup chopped parsley

• ¼ cup olive oil

• ¼ cup wine vinegar or lemon juice (juice of 1 lemon)

• Salt and pepper to taste

DIRECTIONS:

• Place whole, washed eggplant in greased baking pan.

• Bake at 350 degrees oven 60 minutes, until soft. Allow skin to turn black so as to give a smoky flavor to the salad.

• Allow eggplant to cool off a bit so you can handle it.

• Slice the eggplant down the middle and scoop out the pulp.

• Put the eggplant pulp on a cutting board and chop it up finely.

• Lightly saute chopped onion and garlic in olive oil.

• In a bowl, combine the chopped eggplant, onion and garlic mixture with all the olive oil, and vinegar or lemon juice.

• Salt and pepper to taste.

• Cover and refrigerate for at least 1 hour.

• Adjust seasonings if necessary.

Serve with pita bread, flat bread, or whole wheat/sesame crackers (like Ak Mak).

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