Eggplant salad with dill

• 2 big eggplants
• 1 onion (to taste)
• 5-6 tablespoons oil
• a pinch of pepper (optional)
• dill
• salt
• green pepper
• tomatoes

Roast the eggplants, peel while still hot and then leave on a slanted cutting board to drain. Chop with a wooden or glass chopper, place in a bowl and then mix, using a wooden spoon, with a little oil at a time, until it whitens and becomes foamy.

Add finely chopped dill and onions (to taste), pepper and salt. Place in a salad bowl or on a plate and garnish with tomato slices and rounds of green pepper.