Eggplant (Aubergine) Salad-Middle East

Eggplant salad

• Ready In: 1 hr 10 mins
• Yields: 2 cups

Ingredients

• 2  medium eggplants
• 1  medium onion
• 1 -2  garlic clove (optional)
• 1 -2  tablespoon mayonnaise or 1 -2  tablespoon Miracle Whip or 1 -2  tablespoon  salad oil

Directions

1. Bake eggplant at 325 degree s for approximately 1 hour, until soft and mushy.
2. Peel eggplant and place in food processor or blender with onion. Process until chopped well, but not too smooth.
3. Chill.
4. Before serving, add mayonnaise to taste and mix well. Serve with plenty of dip size pieces of pita bread.