Eggplant Appetizer

[wpurp-searchable-recipe]Eggplant Appetizer – – Eggplant, Small onion (Chopped), Organic tomato puree, Parsley (or cilantro), lemon (wedge), Yogurt (Certified Organic, Fat Free), Pick the skin of eggplant all over.; Place directly onto the oven rack (or use a small baking dish) and bake at 375 digree Farenhite (190 digree Centigrate) for about 40 minutes near the top of the oven, turning once after 20 minutes.; Remove from oven and cool.; When cool, peel away the stalk and the skin, and chop the flesh until you have a rough puree.; Heat a little water in a small pan and saute the chopped onion over low heat for about 10 Minutes or until soft.; Stir in the tomato puree and the eggplant puree.; Cook for another 2 minutes over high heat to remove excess moisture.; Remove from heat and cool completely.; Chop some parsley (or cilantro) and mix in with the puree.; Lay on a bed of lettuce.; Garnish with a wedge of lemon and a little yogurt.; – [/wpurp-searchable-recipe]