Preheat oven to 375°F and
bake eggplant ,green pepper and onion for 30 minutes, or
until outside is crisp and inside is
soft.
Allow to cool for 20 minutes.
Cut open eggplant and scoop out
the flesh into colander and allow to
drain for 10 minutes. Removing the
excess liquid helps to eliminate a
bitter flavor.
Place eggplant flesh ,onion and the green pepper in a medium
bowl. Add remaining ingredients and
mash together. You can also use a
food processor instead of by hand.
Pulse for about 2 minutes.
Place in serving bowl and top with
lemon juice and olive oil. Add other
garnishes according to taste.
Serve with warm or toasted pita or
flatbread. Enjoy!