Prep 10 mins
Cook 30 mins
A greek eggplant salad, I have never tried this, but it looks good and I'm posting it for the World Tour 2005. Preparation time is an estimate!
- Wash the eggplants, prick them with a fork and squeeze them out.
- Bake them in a hot oven until they're soft.
- Remove seeds and peel of the eggplant and puree it.
- Mix with the onion, the pepper and the mayonnaise.
- Serve chilled.
I wish I could have liked this more, but I found the mayonnaise distracted too much and did not let the subtle taste of the eggplant shine, and it really needed a bit of tart - a squeeze of lemon or some vinegar. Made a 1/2 batch.