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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This recipe has been passed down through the family, starting with my grandmother, who learned it from her neighbor. It's a delightful way to prepare eggplant. Ingredients:
1 medium eggplant (about 1-1/4 pounds) |
4 medium tomatoes, cubed (3-1/2 to 4 cups) |
3 hard-cooked eggs, cubed |
1 large onion, chopped |
1/2 cup french salad dressing |
1-1/2 teaspoons salt, optional |
1/2 teaspoon pepper |
Directions:
1. Cut eggplant in half lengthwise. Place with cut side down in a greased 9-in. square baking dish. Bake at 350° for 30-40 minutes or until tender.
2. 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. Yield: 10 servings.
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