Eggplant Salad-Bulgaria - cooking recipe

Ingredients

2 big eggplants
1 onion
3-4 Tbsp. oil
Tomatoes
Pinch of pepper
Green peppers
Salt

Preparation

Roast eggplants, peel while still hot and leave on slanted cutting board to drain. Chop after well drained. Place in bowl and mix with wooden spoon, with a little oil at a time mix until it whitens and becomes foamy. Add finely chopped onions, (to taste), pepper, and salt. Place in salad bowl or an a plate and garnish with tomato slices and green pepper slices.