Eggplant salad

      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


Yield: 4 Servings