2 medium lebanese cucumbers, chopped.
2 medium tomatoes, chopped.
1/2 cup fresh parsley, finely chopped.
1/2 cup yellow split peas.
1/4 cup fresh mint, finely chopped.
1 medium lettuce, chopped.
1/2 cup black olives.
1/2 cup green olives.
5 to 6 baby eggplants, halved.
1 tablespoon olive oil.
Juice of one lemon.
Salt to taste.
1)Brush eggplants with olive oil, place it on backing sheet, back on hot oven (350ْ F),until tender. remove from pan and cut into medium chucks.
2)Combine all ingredients in bowl, mix well, drizzle with dressing.
Best made just before serving.