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Eggplant & Tomato Salad
4 medium eggplants
5 large tomatoes
4 tablespoons of Olive oil
2 tablespoons of lemon juice
Salt & pepper
2 teaspoons of fresh chives, chopped
Wipe the eggplants but do not peel them. Place on a baking sheet & bake at 450ºF. 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" SERVES :4
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