|The Recipe Bin: Russian - Appetizers & Snacks|
|Bake eggplant at 375°F about 30 minutes or until tender. Peel and chop. Sprinkle chopped
eggplant with salt to taste and let stand 1-2 hours.
Heat 2 tbsp olive oil in large skillet. Add eggplant, onion and tomato and cook over low heat until eggplant is tender. Add remaining 1 tbsp oil, lemon juice and salt and pepper to taste. Continue to cook over low heat, few minutes to blend flavors.
Chill well before serving as appetizer or dip for crackers or vegetables.
|Makes approximately 8 servings.|