five olives

What we need:

• 2 large eggplants
• 1/4 cup chopped parsley
• 4 medium tomatoes, peeled and diced
• 1 tablespoon sugar
• 1/3 cup thinly sliced green onion
• 2 1/2 teaspoon salt
• 1/3 cup olive or salad oil
• 2 teaspoons oregano
• 1/2 cup fresh lemon juice
• 1/4 teaspoon ground black pepper

Cooking Instructions:

1. Wash and dry eggplants; place on a cookie sheet.
   Bake 375 F oven 35 to 45 minutes, or until tender
   when pierced with a fork. Cool.
2. Cut a thin lengthwise slice from the side of each eggplant;
   carefully spoon out pulp. Chill shells.
3. Dice pulp and put into a bowl. Add tomatoes, green onion,
   oil, lemon juice, parsley, sugar, salt, oregano, and pepper;
   toss to mix. Chill.
4. Before serving, drain off excess liquid from salad mixture.
   Spoon salad into shells.

6 servings