| 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.
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