Elaine'S Amazing Eggplant Salad

1. 1

   With a knife, slice the eggplant in 2 inch pieces, cover with water in large pot and boil until extremely mushy.

2. 2

   Remove from pot, drain as much water as possible and leave in container overnight or at least an hour, until cool enough to handle.

3. 3

   When cooled, remove plastic film of eggplant. Very delicately, use your hands and a fork or dull knife and scrape along outer edge. You will see plastic easily come off.

4. 4

   In large bowl, mash as much as you can with fork, add the mayonnaise (more or less to taste) and the salt. Set aside to chill until ready to serve.

5. 5

   Meanwhile, finely chop onions, cucumber and tomato, Place in bowl, add vegetable oil, vinegar and salt. Let sit for at least an hour.

6. 6

   For presentation, on a large plate, pour the tomato/onion/cucumber mixture and make sure to leave a well in the middle. In the middle, add the eggplant mixture.

7. 7

   Enjoy with a freshly torn piece of baguette. Dip into the juices, fork on the eggplan with salad .... um .... delicious!

* Per serving · 4 servings · Values may vary.

No additional tips available.