Place eggplant on open flame on oven top (about two-three minutes per side, until all sides of the skin are charred.) Alternatively; roast the eggplant wrapped in aluminum foil on bottom of oven for 15 minutes.

When cool enough to handle, peel skin.

Finely chop tomato, garlic and parsley and mix into eggplant.

Mix in lemon, oil, salt and pepper.

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon – Winter 2011) – Subscribe Now