Hamov Patlijan

(4 votes)

1 large eggplant
juice of 1 lemon
2 to 3 tablespoons olive oil
salt and pepper to taste
parsley
dill
onion
scallion
green pepper

Wrap eggplant in foil and place on grill or in oven. Cook until tender. Cut eggplant in half and scoop filling from shell into bowl. Add chopped greens, lemon juice, olive oil and mix. This makes a good side dish with shish kebab and can be cooked outside on a grill. Serve hot (May be served cold as an appetizer.)

Serves 4



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