Title: Putlejela
 Categories: Appetizers, Roumanian, Jewish, Passover
      Yield: 3 Servings
 
           -JUDI M. PHELPS
      1 md Eggplant; approximately 1 lb
      1 ts Lemon juice
      1 ts ;salt
    1/8 ts Black pepper
    1/4 c  Onion; minced
    1/4 c  Green pepper; minced
           -(optional)
      1 tb Oil
 
  Broil the eggplant over a direct flame, or bake in a pan lined with
  aluminum foil in a 450 degree F. oven, turning once or twice to bake
  evenly on all sides, until the eggplant is soft and the skin
  separates from the eggplant.  Remove the skin; chop the eggplant pulp
  in a chopping bowl until very fine.  Add the lemon juice and blend
  well. Mix in the salt and pepper, minced onion, and minced green
  pepper. Taste and adjust the seasoning; chill.  Before serving, add
  the oil and stir until well mixed. Serve on salad greens. Garnish
  with tomato wedges. Serves 3 to 4. Source: The Complete Passover
  Cookbook.
  
  Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
  jphelps@best.com