1 large eggplant (about a pound)
1 clove garlic, mashed
3 scallions, diced (mom used regular onions)
1/2 green bell pepper, diced
3 Tablespoons olive oil (I think mom used a simple vegetable oil)
2 Tablespoons lemon juice
1/2 teaspoon of dried mint (I don't remember mom using mint, I think she added parsley) Salt to taste and add a dash of cayenne, if you like.
Prick eggplant and roast in oven until extremely soft inside (extremely soft!) Mix the rest of the ingredients in a glass or ceramic bowl (not metal.) Peel the eggplant (hard to do so I just scoop the insides out) and place in a strainer. Press out the liquid. Chop the pulp into chunks and mix with the other ingredients. Taste and adjust seasonings.
Photo of Eggplants by: Mim (me)