Eggplant and tomato salad

Ingredients:
1 eggplant
1 tomato, cubed
Salt, pepper
Cumin (optional)
Chopped dill (optional)
Lemon juice
1-2 Tablespoon light mayonnaise or olive oil

Preparation:
Step 1: Cut eggplant in halves and place on a plate.
Step 2: Cover with another plate and microwave for 8-12 minutes (depending on the microwave) until ready (should be soft).
Step 3: With a fork, scoop the eggplant out of the skins, discard the skins.
Step 4: Cut the eggplant with a knife into small pieces, or just mash with a fork.
Step 5: Add tomato.
Step 6: Season with salt, pepper, cumin, dill and lemon juice.

Optional: instead of lemon juice, you can use low fat mayo.

Mix well.