|575 g||large eggplant||1 1/4 lb|
|3||green onions, finely chopped||3|
|1||large clove garlic, minced||1|
|1||large tomato, peeled & chopped||1|
|1||stalk celery, finely chopped||1|
|50 ml||green pepper, finely chopped||1/4 cup|
|15 ml||fresh lemon juice||1 tbsp|
|10 ml||vegetable oil||2 tsp|
|2 ml||salt||1/2 tsp|
|1 ml||freshly ground pepper||1/4 tsp|
|Poke eggplant in several places with fork. Place on baking sheet and bake in preheated 400 F (200 C) oven for 45 minutes or until soft, turning once or twice during baking. Let cool, peel and chop finely.
In mixing bowl, combine eggplant, onions, garlic, tomato, celery and green pepper; toss to mix. Add lemon juice, oil, salt and pepper; mix well. Cover and refrigerate for at least 1 hour. Serve with raw vegetables or melba toast.