Eggplant & Tomato Salad Recipe

Step 1

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.

Step 2

Skin the tomatoes & remove their seeds. Chop the flesh roughly. Arrange the tomatoes in a layer on the eggplant pulp.

Step 3

Mix together the oil, lemon juice, salt & pepper. Pour this over the salad. Just before serving, toss the salad well & sprinkle with the chives.

Things You'll Need

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

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