Eggplant Salad with Mayonnaise (version II)

2 eggplants
1 onion, finely chopped
2 garlic cloves, finely chopped
1 lemon, juice of
4 tablespoons mayonnaise
salt and pepper to taste
chopped chives for garnish
black olives (pitted and halved) for garnish

Grill the eggplants or bake them in the oven, approximately 30-40 minutes, until browned outside and very soft inside. Let cool. Scoop out the insides of the eggplant, and puree in a food processor. Season to taste with salt and pepper. Add the onion, garlic, lemon juice, and mayonnaise, and mix well.



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