Q: Cafe Istanbul serves a wonderful fire-roasted eggplant dip that you scoop up with flatbread. If the chefs would share the recipe, that would be great!

-- Karen Lockridge, Decatur

A: Cafe Istanbul's Roasted Eggplant Salad is as colorful as it is tasty. Smoky-flavored eggplant is mixed with flavorful veggies and seasoned with garlic and lemon juice.

-- Jeanne Besser, for the Journal-Constitution

APPETIZER

Roasted Eggplant Salad

Makes 12 servings

Preparation time: 30 minutes

Cooking time: 30 minutes

2 large eggplants

3 ripe tomatoes, chopped

1 large bunch parsley, thick stems removed and leaves chopped

1 red bell pepper, seeded and chopped

1 small red onion, chopped

1 green onion, sliced

2 teaspoons minced garlic

2 tablespoons fresh lemon juice

Salt and freshly ground black pepper to tast

Preheat a grill to medium-high.

Pierce eggplants with a fork and place on grill. Grill, turning eggplants every 5 to 10 minutes, until the inner flesh has collapsed, about 30 minutes. Remove from grill and set aside to cool.

Cut each eggplant in half and carefully scoop out all flesh with a spoon. Discard skin.

In a bowl, combine eggplant, tomatoes, parsley, red pepper, onion, green onion, garlic and lemon juice.

Season with salt and pepper.

Per serving: 38 calories (percent of calories from fat, 7), 1 gram protein, 9 grams carbohydrates, 3 grams fiber, trace of fat, no cholesterol, 9 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can help you get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to: Mail: Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. E-mail: menu@ajc.com. Fax: 404-526-5509.