Eggplant Salad


1 medium eggplant, about a pound
1 large cucumber
1 cup diced celery
1/3 cup sliced pimiento-stuffed olives
1/4 cup chopped onion
1/2 cup dairy sour cream
1 clove garlic, minced
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon paprika
Boston lettuce
2 hard-cooked eggs, shelled and cut into wedges

Oven: 450 degrees

Wash eggplant and place in shallow pan. Bake 20 minutes or until firmly tender. Cool until easy to handle. Pare, cut into half-inch thick slices, then cube the slices. Place in a medium-size bowl.Pare cucumber. Quarter lengthwise and remove seeds. Slice thin, and add to eggplant with celery, olives, and onion.

In a small bowl, blend sour cream, garlic, lemon juice, salt, sugar, and paprika. Pour over eggplant mixture, and toss lightly to mix. Spoon into a lettuce-lined bowl. Arrange egg wedges in a fan on top. Serves six.

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