israeli eggplant salad
Israeli Eggplant Salad 1 medium eggplant (about 1 pound) 1 small onion, coarsely grated 2 hard-cooked eggs, coarsely grated 1/8 teaspoon garlic powder or to taste 1/2 teaspoon salt...
Ingredients
- 1medium eggplant (about 1 pound)
- 1small onion, coarsely grated
- 2hard-cooked eggs, coarsely grated
- 1/8teaspoongarlic powder or to taste
- 1/2teaspoonsalt or to taste
- 1/8teaspoonblack pepper or to taste
- 2tablespoonmayonnaise
Directions
- 1
Israeli Eggplant Salad 1 medium eggplant (about 1 pound) 1 small onion, coarsely grated 2 hard-cooked eggs, coarsely grated 1/8 teaspoon gar
- 2
Cut eggplant in half lengthwise and place, cut side down, on prepared pan
- 3
Bake at 350 degrees F until crispy and skin is slightly charred, about 30 minutes
- 4
Set sieve over a bowl and place cooked eggplant in sieve to drain 2 to 3 minutes
- 5
Meanwhile, place onion and eggs in large wooden bowl
- 6
Scoop out eggplant pulp from blackened shells and add to egg mixture
- 7
Coarsely chop them together
- 8
Stir in garlic powder, salt and pepper to taste, and mayonnaise