Eggplant and Tomato Salad

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4 medium eggplants
5 large tomatoes
4 tablespoons olive oil
2 tablespoons lemon juice
salt and pepper
2 teaspoons fresh chives, chopped

Wipe the eggplants but do not peel them. Place on a baking sheet and bake at 450F for 20 minutes, until their skins burst. Peel the skins and beat the pulp in the basin until smooth.

Skin the tomatoes and remove their seeds. Chop the flesh roughly. Arrange the tomatoes in a layer on the eggplant pulp.

Mix together the oil, lemon juice, salt and pepper. Pour this over the salad. Just before serving, toss the salad well and sprinkle with the chives.



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