1 lb. eggplant, split in half
1c tomatoes, chopped
1 Tbsp. garlic, minced
1 tsp. black pepper
1/2 tsp. salt
2 Tbsp. fresh lemon juice
1 Tbsp. zhoug
- Preheat oven to 400F .Brush eggplant slices with a little bit of olive oil and bake until soft, about 35 minutes.Remove from heat and let cool.
- Once cooled, remove purple skin from eggplant and dice into small pieces.
- In a mixing bowl, add the eggplants and tomatoes and the remaining ingredients and mix well until thoroughly combined.
- Transfer to a serving bowl and serve immediately.