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