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>
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!