RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Eggplant Salad, Smokey - pareve
1 eggplant large enough to make about 1 cup pulp 1/2 half onion, finely chopped salt and pepper to taste juice of 1/2 lemon 2 Tbsp. Mayo or olive oil Place eggplant above an open flame and let it actually burn on all sides until soft. Cool and peel. Mash pulp with a fork until it is like a paste. Add onion, salt, pepper and lemon juice. Stir in mayonnaise or olive oil or 1 Tablespoon of each. Mix well. Serve on a lettuce leaf as an appetizer. Garnish with slices of tomato and cucumber. serves 6 - 8 *Recipe from the Embassy of Israel Current Source: Love & Knishes Sara Kasdan.
