1/2 cup Soy Sauce
Juice of 1/2 – 1 whole fresh lemon
1 TBS. Sweet Onion, minced
2 TBS Tomatoes, diced
Roast the eggplant over an open flame on your stovetop or roast in a very hot oven just until the skin is burns black.
Place in a plastic bag for a few minutes, remove from bag and then remove skin (be careful not to burn yourself).
If using Japanese eggplant, gently mash each eggplant lengthwise with a fork.
If regular eggplant, slice in half lengthwise and gently mash with fork.
Don’t mash all the way through, just enough to brown nicely.
Heat small amount of olive oil in a heavy skillet.
Brown the eggplant on both side until done.
Prepare topping my mixing soy sauce, lemon juice to taste, onions and tomatoes.
Serve over warm eggplant.