|Eggplant||1 Pound (1 Eggplant)|
|Grated onions||1 Tablespoon|
|Minced scallions||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Lemon juice||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Ground black pepper||1 Pinch|
|Tomato wedges||6 (For Garnish)|
|Minced fresh parsley||3 Tablespoon (For Garnish)|
Pierce the tomato in several places with a knife.
Set on a plate or paper towel.
Microwave on high for 1 minute.
Remove and set aside.
Place the eggplant on a plate and cut a 4" to 6" slit lengthwise along the top.
Leave the stem attached.
Microwave on high for 10 minutes, or until the eggplant is quite soft and has collapsed.
Let the eggplant cool for 2 minutes, then scoop the pulp from the skin and place it in a bowl.
Use a knife and fork to break up long strands of the flesh.
Stir in the onions, scallions, and garlic.
Peel and core the microwaved tomato.
Cut it in half crosswise and squeeze out the seeds and excess juice.
Chop finely (you should have about 1/2 cup).
Add the tomatoes, lemon juice, oil, and pepper to the eggplant.
Let the mixture cool.
Serve on a platter garnished with the tomato wedges and parsley.