Roumanian Eggplant Salad

2 eggplants
1/4 medium sweet onion diced
2 tablespoons canola oil
l teaspoon fresh lemon
1/2 teaspoon salt

Wash eggplant. Prick all around with fork and place in large pan to hold the
two eggplants. Bake at 350 degrees for 1 1/2 hours. Test the outer skin with a fork
to make sure it's soft. It may have to be in a little longer as each oven differs.
Remove from oven, slice each eggplant in half lengthwise. Scoop out the inside of the eggplant. Drain all the juices from the eggplant and place in bowl.
Put in all ingredients and mix together. You can also add some fresh red pepper and
tomato cut in small pieces.
You may have to add a little more oil, lemon and salt to get the right taste. It's delicious on crackers or bread, or just as a salad with lettuce, tomatoes and
cucumbers.