7 Jun 2009
|Stalk celery||1 , finely diced|
|Salad oil||3 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Sliced hard cooked eggs||1 Cup (16 tbs)|
Slice eggplant in half or fourths, length wise.
Broil until skin is crisp and stands away from pulp.
Remove pulp; mash.
Mix with remaining ingredients except eggs.
Serve on lettuce with egg slices.
Eggplant Salad Recipe