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Categories:Viewed: 94 - Published at: 3 years ago
Ingredients
- 1 large eggplant
- 2 eggs, hard-boiled
- 1/4 c. onion
- 1/4 c. parsley
- 2 cloves garlic
- 3 Tbsp. olive oil
- 2 Tbsp. lemon juice
- 1/4 c. mayonnaise
- salt and pepper to taste
Method
- Bake eggplant at 400° until charred on the outside and soft on the inside.
- Cool and remove skin.
- Chop coarsely, place in colander to drain.
- Mash or puree eggplant in blender.
- Stir in mayonnaise and 2 eggs, finely chopped or minced.
- Add olive oil, lemon juice, salt and pepper.
- 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.
- Serve on crackers.
