Title: Eggplant & Tomato Salad
Categories: Salad Side Vegetable
Yield: 4 Servings

4	md	Eggplants
5	lg	Tomatoes
4	tb	Olive oil
2	tb	Lemon juice
		Salt & pepper
2	ts	Fresh chives, chopped

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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