Easy Eggplant Salad
|Hard cooked egg yolks||3|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Onion||1 Small, minced|
|Garlic||1 Clove (5 gm), pressed|
|Olive oil||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Black pepper||1 Pinch|
|Mint leaves||1 (For Garnish)|
Prick the eggplant in several places with a fork, wrap in foil and bake to 350 degrees for about one hour until the eggplant is thoroughly cooked and the outside is charred.
Cool slightly and peel under the running cold water.
Place the pulp into a mixing bowl (or blender container or food processor fitted with a steel blade) and mash thoroughly into a smooth paste.
Mash the hard-cooked egg yolks.
Stir in the mayonnaise, onion, garlic, olive oil, lemon juice, salt and pepper.
Combine the eggplant with the mayonnaise mixture.
Correct the seasoning.
Transfer to a serving platter and garnish with the fresh mint leaves.