----- Now You're Cooking! v4.20 [Meal-Master Export Format]
       Title: Eggplant Salad
  Categories: salads
       Yield: 4 servings
       1 ea eggplant, large
       1 ea lemon, juiced
       1 ea tomato, diced
       3 ea cloves garlic, pressed
       4 tb cilantro, chopped fine
       2 tb mayonnaise
       3 tb olive oil
   Cut eggplant in half lengthwise.  Place in baking dish, cut sides
   down. Bake at 350 degrees until soft, about 1 hour.  Scoop out
   insides of eggplant into a large bowl.  Mash and cut or process until
   eggplant is in fine pieces.  Add all other ingredients and mix. Chill
   1 hour before serving.  Serve on crackers, pocket bread or by itself.
   Serves 4