Jackie'S Eggplant Salad - cooking recipe

Ingredients

1 large or 2 small eggplant
2 cloves crushed garlic
salt
pepper
1 medium onion
1 fresh juicy lemon
1 chopped green pepper
pumpernickel bread
crackers
chopped tomatoes (optional)

Preparation

Cook eggplant in oven at 350\u00b0 until skin is crackling.
Take out pulp and throw away skin.
Mash pulp in a bowl until soft. Add garlic, salt and pepper to taste, onion, lemon juice and green pepper.
Add tomato chunks, if desired.
Heap in a bowl surrounded by pumpernickel bread and crackers.
Great at parties instead of usual dip.
Serves approximately 6.