Eggplant & Tomato Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 medium: Eggplants,
5 large: Tomatoes,
4 tbsp: Olive oil,
2 tbsp: Lemon juice,
Salt & pepper,
2 tsp: Fresh chives, chopped
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp