Source: Original

Ingredients:
1 Eggplant (medium)
2 tsp. Mayonnaise
½ tsp. Dijon Mustard
¼ tsp. Garlic Powder
Black Pepper, to taste
Salt (optional)

Preparation:
1. Prick the eggplant with a fork.
2. Place in the grill section of your oven. *
3. Set a timer for 20 minutes (at which time you should turn the eggplant over).
4. Cook another 15-20 minutes until the eggplant has fully collapsed.
5. Remove from the oven and let cool.
6. Chop off the end with the leaves.
7. Slice the eggplant open, lengthwise.
8. Use a tablespoon to scoop out all the 'meat', (watch out for the outer skin, which should not be included). Drain off any cooking liquid.
9. Chop finely.
10. Add all the rest of the ingredients and refrigerate.

Type of Recipe: Israeli

Serving Suggestions: This salad looks more like a spread. It is great on sandwiches, or served as a dip with pita bread or vegetables.

Comment: * Alternate Cooking Method Eggplants are best cooked over an open fire (which gives them a special taste). You can place the eggplant directly over the fire of a gas range (but this can be quite messy due to the juice that is secreted by the eggplant as it cooks). Alternatively cook the eggplant on a barbecue grill.

Submitted by: Yael Zisling Adar

Date Submitted: November 18, 2002

Section:Salads, Appetizers