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Easy Eggplant Salad

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(Israeli)
Ingredients
  Eggplants 2 Medium
  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
  Salt 1 Teaspoon
  Black pepper 1 Pinch
  Mint leaves 1 (For Garnish)
Directions

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.
Set aside.
Mash the hard-cooked egg yolks.
Stir in the mayonnaise, onion, garlic, olive oil, lemon juice, salt and pepper.
Blend well.
Combine the eggplant with the mayonnaise mixture.
Correct the seasoning.
Transfer to a serving platter and garnish with the fresh mint leaves.
Serve cold.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked

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