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- 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.