Israeli eggplant salad
Description
A simple dish to prepare. Serve chilled. Optionally, it can be used as a spread or pâté for a buffet. This salad can also be made using frozen roasted eggplant flesh, if you have stored it during the summer. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Preheat the oven to 200 degrees.
- 2
Step 2
Wash the eggplants in water, prick them with a knife in several places, and place them in a baking dish. Put the dish in the oven for 30-40 minutes. Pierce each eggplant with a knife; otherwise, they may burst while baking!
- 3
Step 3
Remove the soft eggplants from the oven, let them cool slightly, and peel off the skin. Then leave the flesh for 5-10 minutes to drain the released liquid.
- 4
Step 4
Peel the onion and garlic, rinse in water. Finely chop and transfer to a frying pan with vegetable oil. Sauté for 2-3 minutes.
- 5
Step 5
Place the eggplant flesh, fried onion, and salt into the blender or food processor.
- 6
Step 6
Place mayonnaise of any fat content, pour in lemon juice and vegetable oil.
- 7
Step 7
Purée all the contents of the container for about 5-6 minutes.
- 8
Step 8
Place the eggplant salad on a plate and garnish to taste. Serve chilled.