Name: Eggplant and Tomato Salad
Ingredients: 4 md Eggplants; 5 lg Tomatoes; 4 tb Olive oil; 2 tb Lemon juice; Salt & pepper; 2 ts Fresh chives, chopped

Though a man of sorrow, He was even on earth anointed with the oil of gladness above His fellows. Does this seem strange?... Shall we wonder that there was divine gladness in the heart of Him who came into this world not by constraint but willingly, not with a burning sense of wrong but with a grateful sense of high privilege, and that He had a blessed consciousness of fellowship with His Father who sent Him, during the whole of His pilgrimage through this vale of tears?

A.B. Bruce

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Salads, Side dish, Vegetables	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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.

A Message from our Provider:

“To ignore God is the height of selfishness”