- 1 medium eggplant
- 4 medium tomatoes, cubed
- 3 large hard boiled eggs, cubed
- 1 large onion, chopped
- ½ cup French salad dressing
- 1 ½ teaspoons salt, optional
- ½ teaspoon pepper
Cut eggplant in half lengthwise. Place with cut side down in a greased baking dish. Bake at 180/350° C/F for 30-40 minutes or until tender.
Cool, peel, and cut the eggplant into, ½-in. cubes, place in a large salad bowl, and add tomatoes, eggs, and onions. Add dressing, salt, and pepper, and toss.
Cover and chill 1 hour before serving.