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1
For an authentic smoky flavor, roast each unpeeled eggplant by laying it directly over a low, open, gas flame, and turn every minute with a pair of tongs until the skin is completely charred and the eggplant is very soft and limp (about 20 to 30 minutes).
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2
Alternatively, prick the eggplants all over and roast on a baking tray in the middle of a preheated 400 degree Farhenheit oven, for 45 minutes, or until until the insides are very soft and the outsides are dry and almost crisp.
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3
Let the eggplants cool briefly, then peel (the skin should come off easily) or scrape out the flesh.
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4
Puree eggplant pulp in a blender.
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5
Heat a little olive oil in a fry pan or skillet, and fry the onion until it becomes pink-brown.
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6
Add the tomato, green bell pepper and salt and pepper, and cook over low to moderate heat for several minutes until soft (also add 1 to 2 cloves garlic, chopped, at this stage if desired).
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7
Rub as much of this mixture, as possible, through a sieve and mix with the eggplant puree.
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8
Check the seasonings and stir in the lemon juice, adding a teaspoon more at a time, to taste, if desired.
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9
The consistency should be that of thick mayonnaise.
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10
Garnish with freshly chopped parsley and serve, as an appetiser, with chunks of Turkish bread.
