2 med. size eggplants
1 med. size onion, chopped
2 tbsp. oil
Dash of vinegar or lemon juice
Salt & pepper
1 tbsp. minced parsley

Cut eggplants in half, lengthwise, broil them (not too close to the flame) skin side up. Remove skin. Chop the flesh very fine to make a puree. Season the puree with salt, pepper, oil, onion and parsley. Blend in lemon juice or vinegar to taste. Serve on lettuce leaves or as a filling for scooped out tomatoes. Serves 6.