• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Eggplant and Tomato Salad

  • Recipe Submitted by on

Category: Vegetables, Side Dishes, Salads

 Ingredients List

  • 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

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