2 large eggplants
4 medium tomatoes, peeled and diced
1/2 cup thinly sliced green onion
1/2 cup olive or salad oil
1/2 cup fresh lemon juice
1/4 cup chopped parsley
1 tablespoon sugar
2 1/2 teaspoons salt
2 teaspoons oregano
1/4 teaspoon ground black pepper
1. Wash and dry eggplants; place on a cookie sheet. Bake in a 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