Eggplant (Aubergine) Salad

1. 1

   Bake the eggplant at 350 for about an hour, until very soft.

2. 2

   Remove and peel while still hot under running cold water.

3. 3

   Remove the seeds (if there are too many).

4. 4

   Place in colander and drain liquids.

5. 5

   While eggplant is draining, dice the onion and green pepper.

6. 6

   Heat 2 tbsp olive oil, and add onion over medium heat until translucent.

7. 7

   Add green pepper and cover with lid.

8. 8

   Let pepper cook until soft.

9. 9

   Remove from heat.

10. 10

    Put eggplant in food processor and mince.

11. 11

    Add the pepper and onion to the eggplant, then the mayonnaise.

12. 12

    Season with salt and pepper.

13. 13

    chill before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.