EGGPLANT SALAD
One of the favorites of this household, a fantastic, and
delicious appetizer, dip, eat it alone, enjoy it on sandwiches…..ohhhh, my
mouth is watering just thinking about it.
INGREDIENTS:
1. 3-4
intact eggplants – roasted on the BBQ or on open flame on your stove, ( a bit
messy), cleaned and chopped with a WOODEN spoon not a metallic object or quick
chopped in a blender or Magic Bullet.
2. salt,
black pepper
3. ½
chopped onion or even better using the Magic Bullet or a blender to make an
onion paste
4. 1
cup of your home made mayo (see the recipe under “How to Make Your Own
Mayonnaise”) or you can skip the mayo. If you’re in a real rush you can use the Hellmans Real
mayonnaise but know that my heart is bleeding :)
5. 2
teaspoons of lemon juice
6. ½
cup of olive oil –if you skip the mayo
When you start your BBQ it is the best time to use the
charcoals to roast your eggplants turning them every 10 minutes until the
juices start flowing out of it. When you
poke it with a fork it should be soft all over. If you are making it on the stove you have a
lot of clean up to do unfortunately but this is the only way it will get the
roasted flavor. Take them in a bowl and let them cool a bit for about 10
minutes before you clean them. You can use a colander over the sink to put the
cleaned pieces in it so the juices can leave the eggplant nice and easy in your
sink. Now you chop them up into a paste
using a blender, wooden spoon (NOT A KNIFE, because it will brown the color of your
eggplant) or Magic Bullet. Set it aside
in a deep dish while you chop up your onion and add it to the eggplant.
If you decide to make
it with the home made mayonnaise, please follow instructions for the home made
mayo and blend it in with the eggplant mixture.
Add salt, black pepper, and lemon juice, mix it well together and put it
in the fridge to cool for 30-40 minutes.
You just made an incredible appetizer to serve it on bread, pita or as a
side on your salad.
If you want to skip the mayo there’s another way to make
it. After you cleaned and drained and
chopped up your eggplants use a mixer and start pouring olive oil slowly into
the eggplant and mixing it at the same time on medium. Add the chopped onions,
salt, black pepper, lemon juice, and serve it after it’s been in the fridge for
30-40 minutes to cool. You can decorate it with some black olives and chives
for presentation.
EGESZSEGEDRE!
BON APPETITE!
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