Eggplant salad
By Sara Barulli,
January 17, 2023
25 min.
Ingredients
- β’ 1 medium eggplant
- β’ 4 medium tomatoes, cubed
- β’ 3 large hard boiled eggs, cubed
- β’ 1 large onion, chopped
- β’ Β½ cup French salad dressing
- β’ 1 Β½ teaspoons salt, optional
- β’ Β½ teaspoon pepper
Instructions
Cut eggplant in half lengthwise. Place with cut side down in a greased baking dish. Bake at 180/350Β° C/F for 30-40 minutes or until tender.
Cool, peel, and cut the eggplant into, Β½-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.
