Ingredients
1 medium eggplant (about 1-1/4 pounds)4 medium tomatoes, cubed (3-1/2 to 4 cups)3 hard-boiled large eggs, cubed1 large onion, chopped1/2 cup French salad dressing1-1/2 teaspoons salt, optional1/2 teaspoon pepper
Preparation
Cut eggplant in half lengthwise. Place with cut side down in a greased 9-in. square baking dish. Bake at 350° for 30-40 minutes or until tender.
Cool, peel and cut the eggplant into 1/2-in. cubes; place in a large salad bowl. Add tomatoes, eggs and onion. Add dressing, salt and pepper; toss. Cover and chill 1 hour before serving.
