Eggplant Salad (version X)

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2 medium eggplants
1 tablespoon lemon juice
1/4 cup minced red onion
2 cups chopped tomatoes
1 cup diced celery
1/2 cup chopped walnuts
1/2 cup vinaigrette dressing
romaine or bibb lettuce
2 hard-cooked eggs

Peel and cube eggplant. Cook in salted water with lemon juice. When eggplant is tender, drain and cool. Mix with onion, tomatoes, celery, walnuts and salad dressing. Chill.

Serve on lettuce, garnished with hard-cooked eggs and olives.

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