Salata de berencena (Eggplants salad)

photo taken by Zeets Jones, on August 11, 2007, CC licencing

- 1/2 a kg. of nice and juicy eggplants
- 3 tablespoons of sun flower oil
- 1 and 1/2 lemons worth of juice
- 1 pinch of salt

Boil the eggplants until they are nice and soft. Peel the outer cover, wash them well and then strain them. After squeezing a little, chop 'em up. Then add the oil, lemon juice and salt. Mix well. Yummy!

Sephardic or Askhenazi