Israeli Eggplant Salad

(5 votes)

1 large eggplant
1/4 cup mayonnaise
2 hard-boiled eggs, chopped
1 small dill pickle, chopped
1 small onion, minced
2 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons lemon juice
salt
pepper

Cook  eggplant on a grill over an open fire or on a pie plate in a hot oven (400 degrees) until it is charred on the outside and soft on the inside. Let it cool under running cold water, carefully remove the skin, and let the pool drain off excess moisture. Mash the pulp with a silver knife or puree' it in a blender.

 Stir in the rest of the ingredients.. Chill the mixture for 1 to 2 hours. Garnish with chopped parsley and toasted sesame seeds and serve it with thin slices of toasted rye bread.


Comments:

FANTASTIC
Anonymous, enugu nigeria


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