Ingredients

1 medium eggplant
3 medium green onions, finely chopped
1 large tomato, peeled and chopped
1 small clove garlic, finely chopped
1/2 stalk celery, finely chopped
1 Tbsp. fresh lemon juice vinegar
1 Tbsp. vegetable oil
1/2 tsp. salt
1/4 tsp. freshly ground pepper

Cooking Instructions

Prick whole eggplant in several places with a fork. Place in a baking pan and bake at 400 degrees F. for 30 minutes. Cool, peel and chop finely. Combine eggplant, onions, tomato, garlic and celery. Add lemon juice, vegetable oil, salt and freshly ground pepper. Cover tightly and refrigerate for several hours to blend flavors.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)