Eggplant Appetizer

1. 1

   Bake eggplant at 400u00b0 until charred on the outside and soft on the inside.

2. 2

   Cool and remove skin.

3. 3

   Chop coarsely, place in colander to drain.

4. 4

   Mash or puree eggplant in blender.

5. 5

   Stir in mayonnaise and 2 eggs, finely chopped or minced.

6. 6

   Add olive oil, lemon juice, salt and pepper.

7. 7

   Place in an oiled mold and chill. Unmold on a platter and decorate with thin strips of green pepper, lemon wedges and sliced onion rings.

8. 8

   Serve on crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.