Eggplant & Tomato Salad

2 medium eggplants, trimmed
1-1/2 cups chopped seeded tomato
1/4 c. chopped fresh herbs (mint, basil, parsley or cilantro)
1 tbl lemon juice
1 tbl olive oil
1/2 tsp garlic salt
1/2 tsp black pepper

Preheat grill (or broiler). Spray grill rack (or a cookie sheet) with cooking spray.

Cut each eggplant in half lengthwise. Lightly score the cut sides. Lay eggplant on grill rack cut side down (or place on cookie sheet cut side up) and grill (or broil) 20 min. or until tender. Scoop out the eggplant flesh and discard the skins. Place the eggplant flesh in a sieve over a bowl and let sit 1 hr or until cool and well-drained. Discard the liquid. Coarsely mash the pulp. In a small bowl, mix the pulp with the rest of the ingredients.

4 servings