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Eggplant & tomato salad

Yield: 4 Servings

Ingredients:

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

Instructions:

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.

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