Israeli Eggplant Salad
|Tomatoes||3 Large, peeled|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Vinegar/Lemon juice||3 Tablespoon|
|Olive oil||3 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Dark bread slice||2 , trimmed|
Cut eggplant in half and place cut side down in an oiled bake pan.
Bake at 400F for 30 minutes or until fork tender.
Cool and peel: Chop eggplant, onions and tomatoes into small dice.
Stir the next six ingredients together in a medium-size bowl and add the bread, broken into pieces.
Let soak for a few minutes.
Swish with a fork to break into bits and mix in the vegetables.
Taste for seasoning.
Chill for 2 hours, then spoon into dry, crisp lettuce cups.
Garnish with slivers of green pepper or parsley.