Eggplant, Tomato and Garlic Salad

We were served a salad like this during our stay in Israel; here is my version. This is a hit at pot-lucks.

Ingredients:

1 large or 2 medium firm eggplants

4-5 small firm tomatoes (Italian tomatoes work well)

6-8 garlic cloves, peeled and sliced

light olive oil

(Note: I put the whole garlic cloves in a pan on a rack underneath the eggplant tray to cook a bit while the eggplant slices are broiling, this makes the garlic more mellow; then I slice the garlic cloves after they have cooked)

• Preheat oven broiler to medium Hi

• Peel and cut stem ends off eggplant, slice in about ½ inch rounds, cut large rounds in half (no need to salt and sit as some recipes suggest)

• Arrange eggplant slices on cookie tray lightly greased with olive oil, drizzle more olive oil over the eggplant slices so they are dark in spots with the oil

• Broil eggplant for about 20 minutes, turning slices once and drizzling more oil on the other side as needed

• When eggplant slices are soft, easily pierced with a fork, take out of oven and let cool

• Slice tomatoes crosswise in about 1/3 inch rounds, slice garlic cloves into slivers

• Carefully transfer eggplant slices into a long or wide ceramic or plastic container

• Add sliced tomatoes and sliced garlic to the eggplant

• Cover container and let sit in the fridge for a couple of hours to let the flavors blend

Good for a week in the refrigerator.

4 servings: 217 calories, 3 g protein,18 g fat, 5 mg sodium, 7 g fiber, 6 g sugar