Recipe - Eggplant Salad With Mayonaise

2 Eggplants
1 Onion, finely chopped
2 Garlic cloves, finely
chopped
1 Lemon , juice of
4 tablespoon Mayonaise
Salt and pepper to taste
Chopped chives for garnish
Black olives (pitted and
halved) for garnish

source: Jewish cooking class taught by Bilha Widmann in Jewish Culture
Center in Munich

servings: 6

Grill the eggplants or bake them in the oven, approximately 3040 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 mayonaise, and mix
well. Garnish with chives and black olives, and serve.

Posted to JEWISHFOOD digest V97 #008

From: Karen Snyder 100130.1562@compuserve.com

Date: Wed, 8 Jan 1997 22:43:04 0500