Chatzilim - Israeli Eggplant (Aubergine) Caviar - cooking recipe

Ingredients

1 eggplant (large enough to make about 1 cup pulp)
1/2 onion, finely chopped
salt and pepper
1 lemon, juice of
2 tablespoons olive oil or 2 tablespoons mayonnaise
lettuce leaf
tomatoes, sliced
cucumber, sliced

Preparation

Place eggplant above an open flame and let it actually burn on all sides until soft.
Cool and peel.
Mash pulp with a fork until it is like a paste.
Add onion, salt, pepper and lemon juice.
Stir in mayonnaise or olive oil or 1 tablespoon of each.
Mix well.
Serve on a lettuce leaf as an appetizer.
Garnish with slices of tomato and cucumber.