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| RECIPE FOR EGGPLANT & TOMATO SALAD |
Title: Eggplant & Tomato Salad
Category: Side Dishes
Serves: 4
Ingredients:
| 4.00 | md | Eggplants | | 5.00 | lg | Tomatoes | | 4.00 | tb | Olive oil | | 2.00 | tb | Lemon juice | | | Salt & pepper | | 2.00 | ts | Fresh chives, chopped |
Instructions:
Wipe the eggplants but do not peel them.
Place on a baking sheet & bake at 450F for 20 minutes, until their skins burst.
Peel the skins & beat the pulp in the basin until smooth.
Skin the tomatoes & remove their seeds.
Chop the flesh roughly.
Arrange the tomatoes in a layer on the eggplant pulp.
Mix together the oil, lemon juice, salt & pepper.
Pour this over the salad.
Just before serving, toss the salad well & sprinkle with the chives.
Mary Norwak, ""Salads"
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