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.