Chunky Eggplant Spread

• 2 medium or 6 small eggplants, halved lengthwise, broiled
• 1 lemon, juiced
• 1/4 cup olive oil
• salt and black pepper, to taste
• 1 medium ripe tomato, coarsely chopped
• 1 small green, red, or yellow bell pepper, coarsely chopped
• 6 scallions, coarsely chopped

Directions

1. In a food processor, combine the eggplant flesh, lemon, olive oil, salt, and black pepper. Work until the mixture is smooth.
2. Add the tomato, bell pepper, and scallions. Pulse the mixture several times or until it is chunky. Taste for seasoning and add more salt and pepper if you like.
3. Transfer to a shallow bowl, cover tightly, and refrigerate for several hours for the flavors to mellow.