2 md Eggplants
Salt
1 t 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
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.
