| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Salads, Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | md | Eggplants |
| Salt | ||
| 1 | ts | Lemon juice |
| 1/4 | c | Minced red onion |
| 2 | c | Chopped tomatoes |
| 1 | c | Diced celery |
| 1/2 | c | Chopped walnuts |
| 1/2 | c | Vinaigrette dressing |
| Romaine or Bibb lettuce | ||
| 2 | Hard-cooked eggs | |
| Olives |
INSTRUCTIONS
Peel and cube eggplant. cook in salted water with lemon juice. When eggplant is tender, drain and cool. Mix with onion, tomatoes, celery, walnuts and salad dressing. Chill. Serve on lettuce, garnished with hard-cooked eggs and olives. Posted to MM-Recipes Digest V3 #256 Date: Wed, 18 Sep 1996 20:48:26 -0700 From: jessann doe <jessann@texas.net>
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