Eggplant Salad

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Title: Eggplant Salad
Categories: salads
Yield: 4 servings

1 ea eggplant, large
1 ea lemon, juiced
1 ea tomato, diced
3 ea cloves garlic, pressed
4 tb cilantro, chopped fine
2 tb mayonnaise
3 tb olive oil

Cut eggplant in half lengthwise. Place in baking dish, cut sides
down. Bake at 350 degrees until soft, about 1 hour. Scoop out
insides of eggplant into a large bowl. Mash and cut or process until
eggplant is in fine pieces. Add all other ingredients and mix. Chill
1 hour before serving. Serve on crackers, pocket bread or by itself.
Serves 4


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