Recently I bought an eggplant from the farmer's market. I grew up eating eggplant but I know that it is not part of everyone's vegetable menu. This recipe is somewhat nostalgic as my mother would make it and I still remember eating it growing up. The DH likes this recipe and he didn't eat eggplant until he met me.
It is a recipe made with a handful of ingredients, simple but delicious. You can see from the photo that the tomatoes are coarsely chopped. You can chop the tomatoes more finely. I didn't as this was a juicy tomato from the garden. I used the juice from half a lemon so the amount may have been a bit more than what I provided in the ingredient list. I like lemons so the added juice is desirable.
1 medium to large size eggplant
1 green onion, chopped
1 tomato, chopped
1 tbsp lemon juice
1 tbsp good quality olive oil
salt and pepper to taste
Cut the stem off from the end of the eggplant and pierce the eggplant in several spots with a fork. Microwave in a dish for 10 minutes. Let cool.
Cut the cooled eggplant in half lengthwise and peel the eggplant flesh away from the skin. I use a fork to help peel it away and I also use the fork to scrape the skin of any remaining eggplant. Place the eggplant flesh on a cutting board and chop into small pieces. Place it in a bowl and add the remaining ingredients. Use a spoon to thoroughly mix all of the ingredients. Serves four as a side dish.
Before microwaving the eggplant, you could use a peeler and peel the skin off of the eggplant flesh. I have never cooked the eggplant this way but it is an alternate way to get the peel off.