1 med. eggplant
2 tbsp. sour cream
1 tbsp. minced green pepper
Salt and pepper to taste
1 sm. garlic clove, minced
1/2 tsp. lemon juice
1 tsp. paprika

Bake eggplant on sheet of foil at 400 degrees, about 40-60 minutes or until it collapses. Make a slit to allow heat to escape; let cool to room temperature. Scoop out eggplant flesh; discard skin. In a food processor, or blended, or by hand, mix eggplant with remaining ingredients until smooth. Chill until spreading time. Makes 2-3 matzahwiches.