1 eggplant
1 sm. onion, grated
1 tsp. sugar
2 tbsp. sugar
1/2 tsp. salt
1 tbsp. salad oil
2 tomatoes, sliced
Parsley

Pierce holes in the eggplant with a fork. Place in a glass baking dish and bake in a hot oven (400 F.) until tender. Cool slightly and peel. Chop fine.

Combine the onions, sugar, lemon juice and salt, then stir into the eggplant. Cool. Just before serving add the salad oil. Heap in the center of a platter and garnish with tomato slices and parsley. Serves 6.