SURGEY'S EGGPLANT SALAD WITH MAYONNAISE 2.00 eggplants 1.00 onion, finely chopped 2.00 garlic cloves, finely chopped 1.00 lemon, juice of 4.00 tablespoons mayonnaise Salt and pepper to taste Chopped chives for garnish Black olives (pitted and halved) for garnish Grill the eggplants or bake them in the oven, approximately 30-40 minutes, until browned outside and very soft inside. Let cool. Scoop out the insides of the eggplant, and puree in a food processor. Season to taste with salt and pepper. Add the onion, garlic, lemon juice, and mayonnaise, and mix well. Garnish with chives and black olives, and serve. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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