Eggplant (aubergine) Salad

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 small onion, chopped well
• 1 bell pepper
• 1 medium eggplant
• 2 tablespoons mayonnaise
• salt and pepper
• olive oil

Recipe

• 1 bake the eggplant at 350 for about an hour, until very soft.
• 2 remove and peel while still hot under running cold water.
• 3 remove the seeds (if there are too many).
• 4 place in colander and drain liquids.
• 5 while eggplant is draining, dice the onion and green pepper.
• 6 heat 2 tbsp olive oil, and add onion over medium heat until translucent.
• 7 add green pepper and cover with lid.
• 8 let pepper cook until soft.
• 9 remove from heat.
• 10 put eggplant in food processor and mince.
• 11 add the pepper and onion to the eggplant, then the mayonnaise.
• 12 season with salt and pepper.
• 13 chill before serving.