|Eggplant||1 1⁄4 Pound (1 Large Sized)|
|Tomato||1 Large, peeled and chopped|
|Green onions||3 , finely chopped|
|Celery stalk||1⁄2 , finely chopped|
|Green bell pepper||1⁄4 Cup (4 tbs), minced|
|Garlic cloves||1 Large, minced|
|Corn oil/Safflower oil||2 Teaspoon|
|Fresh lemon juice||1 Teaspoon|
|Pepper||1⁄2 Teaspoon, freshly ground|
Preheat oven to 400 degrees.
Prick eggplant in several places with fork.
On a baking sheet place eggplant.
Bake for 45 minutes or until tender, turning eggplant several times.
Peel and chop finely.
In a medium bowl combine eggplant, tomato, green onions, celery, green pepper and garlic; toss to mix.
Add oil, lemon juice, salt and pepper; mix well.
Chill in refrigerator for 1 hour or longer to blend flavors.