Turkish Eggplant (Aubergine) Salad - cooking recipe

Ingredients

1 (1 1/2 lb) eggplants
1 tablespoon olive oil
1 tablespoon lemon juice
1 garlic clove, minced
1 cup plain yogurt
1 medium bell pepper, seeded, finely chopped
salt & pepper
romaine lettuce
2 tomatoes
2 tablespoons parsley, chopped

Preparation

With a fork, pierce skin of eggplant. Bake eggplant in a rimmed pan in a 400 degrees oven for 1 hour or until very soft; cool.
Split in half and scoop out pulp into a bowl. Mash pulp with a fork.
Mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. Cover and chill for 2 hours.
To serve: Arrange romaine lettuce leaves on platter. Mound eggplant in center. Garnish with tomato wedges and fresh parsley.