Side Pannel
Eggplant and Tomato Salad
Eggplant and Tomato Salad
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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.
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