----- Now You're Cooking! v4.20 [Meal-Master Export Format]

      Title: Eggplant Salad
 Categories: salads
      Yield: 4 servings

      1 lg Eggplant
      1    Lemon; juice of
      1    Tomato; diced
      3 cl 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 F 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.


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