• 2 large eggplants
• 4 medium tomatoes, peeled and diced
• ¹/₃ cup thinly sliced green onion
• ¹/₃ cup olive or salad oil
• ¹/₂ cup fresh lemon juice
• ¹/₄ cup chopped parsley
• 1 tablespoon sugar
• 2¹/₂ teaspoons salt
• 2 teaspoons oregano
• ¹/₄ teaspoon ground black pepper

1. Wash and dry eggplants; place on a cookie sheet. Bake in a 375 ํF oven 35 to 45 minutes, or until tender when pierced with a fork. Cool.

2. Cut a thin lengthwise slice from the side of each eggplant; carefully spoon out pulp. Chill shells.

3. Dice pulp and put into a bowl. Add tomatoes, green onion, oil, lemon juice, parsley, sugar, salt, oregano, and pepper; toss to mix. Chill.

4. Before serving, drain off excess liquid from salad mixture. Spoon salad into shells.

[ 6 servings ]

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