Eggplant and Tomato Salad

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

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Ingredients

4	each	eggplants
5	each	tomatoes	large
4	tablespoons	olive oil
2	tablespoons	lemon juice
1	x	salt and black pepper
2	teaspoons	chives	fresh, chopped

Directions

Wipe the eggplants but do not peel them.

Place on a baking sheet and bake at 450 degrees F for 20 minutes, until their skins burst.

Peel the skins and beat the pulp in the basin until smooth.

Skin the tomatoes and remove their seeds.

Chop the flesh roughly.

Arrange the tomatoes in a layer on the eggplant pulp.

Mix together the oil, lemon juice, salt and pepper.

Pour this over the salad.

Just before serving, toss the salad well and sprinkle with the chives.

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Member Review

Marmaliga

this recipe would taste a lot better if there were sauteed onions and then baked in the oven for about 20 minutes at 350 degrees. Please don't think me a miss no-it-all, but this recipe was made on Sundays every week for too many years.

Reviewed by Loewus

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