Eggplant Salad

1. 1

   Clean eggplant, wipe dry and place whole, on a baking tray and bake in a hot oven for about 1 hour or until soft.

2. 2

   When it has cooled, cut it open and scoop out the flesh, discarding the seeds.

3. 3

   Chop the flesh into cubes and place in a food processor.

4. 4

   Add to the processor 1 small chopped onion and salt and pepper.

5. 5

   Add vinegar or lemon juice and olive oil.

6. 6

   Process all together until blended well.

7. 7

   Refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.