Categories: Salads, Side dish, Vegetables 
      Yield: 4 servings 
  
      4 md Eggplants 
      5 lg Tomatoes 
      4 tb Olive oil 
      2 tb Lemon juice 
           Salt & pepper 
      2 ts Fresh chives, chopped 
  
  Wipe the eggplants but do not peel them.  Place on a baking sheet & 
  bake at 450F for 20 minutes, until their skins burst.  Peel the skins 
  & beat the pulp in the basin until smooth. 
  Skin the tomatoes & remove their seeds.  Chop the flesh roughly. 
  Arrange the tomatoes in a layer on the eggplant pulp. 
  Mix together the oil, lemon juice, salt & pepper. Pour this over the 
  salad.  Just before serving, toss the salad well & sprinkle with the 
  chives.