tbhas6
Senior Member
Posts: 1,146
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Post by tbhas6 on Jun 21, 2013 17:51:10 GMT -5
Eggplant Salad
4 med. eggplant 4 med. tomatoes, cubed 3 hard-cooked eggs, cubed 1 lg. onion, chopped 1/2 c. French salad dressing 1 1/2 tsp. salt 1/2 tsp. pepper
Cut eggplant in half lengthwise. Place with cut side down in a greased 9-in. baking dish. Bate @ 350 for 30-40 min. or until tender. Cool, peel and cut the eggplant into 1/2 in. cubes, place in a large salad bowl. Add tomatoes, eggs and onion. Add dressing, salt and pepper; toss. Cover and chill 1 hour before serving.
Serves 10; 76 calories per serving
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