Ingredients:

• 1 large eggplant
• 1 peeled, seeded tomato, chopped
• ¼ c chopped parsley
• 1 tbsp minced green onions
• 2 tsp fresh lemon juice
• 1 tsp olive oil
• salt and ground black pepper to taste

• Place eggplant in baking dish coated with olive oil and bake @ 400 degrees for 45-55 minutes
• Let eggplant cool, then cut in half and scrape insides into bowl
• Process in blender leaving slightly chunky – stir in remaining ingredients
• To serve, spread on hearty whole grain bread of focaccia
• If desired, top off sandwich with sliced tomatoes and onions.