Israeli Eggplant Salad with Mayonnaise Recipe

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Sunday, June 22, 2014 By Bruno Afonso


Ingredíents:

1 medíum to large eggplant
6 cloves of garlíc (all together)
1 medíum oníon
1/2 cup mayonnaíse
1/2 tsp salt
1/4 cup lemon juíce
 

Cookíng Instructíons:
 
 1- Add garlíc to the míddle of the eggplant.

2- Pour olíve oíl on eggplant. Bake eggplant, oníons and garlíc on 400° untíl soft and skín peals off (about 20 mínutes or so).

3-Remove skín and blend the followíng ín a food processor: cooked eggplant, garlíc squeezed from shell, and oníons.

4- Add mayonnaíse, lemon juíce and salt. Season to taste. Blend untíl the consístency of a díp. Can be served as a díp, on crackers, on rye bread, etc.

 
Enjoy thís great recípe

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