2 eggplants
2 tsp. lemon juice
1 sm. minced onion
1 c. chopped celery
1/2 c. French dressing
Romaine lettuce
1/2 c. chopped walnuts

Peel and cube eggplant. Cook in salted water with lemon juice until tender. Drain and core. Mix all ingredients together: Eggplant, onion, celery, walnuts and French dressing. Chill. Serve on Romaine lettuce and garnish with a spoonful of mayonnaise, olives and sliced hard boiled eggs. Serves 6.