Israeli Eggplant Salad
Cook 1 large 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 1/4 cup mayonnaise, 2 hard-boiled eggs and 1 small dill pickle, all chopped.
Add 1 small onion and 2 garlic cloves, all minced, 3 tbls. olive oil, 2 tbls. lemon juice and salt and pepper.
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.
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Ministries of Love.Inc.
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