Eggplant & Tomato Salad
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
eggplant
|
*
|
| 5 | each |
tomatoes
large |
|
| 4 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | teaspoons |
chives
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
eggplant
|
*
|
| 5 | each |
tomatoes
large |
|
| 6E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1E+1 | ml |
chives
fresh, chopped |
|
Directions
Wipe the eggplants but do not peel them.
Place on a baking sheet and bake at 450℉ (230℃) for 20 minutes, until their skins burst.
Peel the skins and beat the pulp in the basin until smooth.
Skin the tomatoes and remove their seeds.
Chop the flesh roughly.
Arrange the tomatoes in a layer on the eggplant pulp.
Mix together the oil, lemon juice, salt and pepper.
Pour this over the salad.
Just before serving, toss the salad well and sprinkle with the chives.
