Salat chatzilim ( eggplant salad)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | Pat dwigans | |
| Nathan and goldman | ||
| 1 | medium | Eggplant |
| ½ | cup | Finely chopped onion |
| ¼ | cup | Finely chopped green pepper |
| 2 | tablespoons | Mayonnaise |
| 2 | tablespoons | Lemon juice |
| Salt and freshly ground | ||
| Pepper to taste | ||
| Black olives | ||
Directions
Preheat the oven to 450. Place the egg plant on a cookie sheet and bake it for 30 minutes or until charred and tender. Remove the eggplant and let it cool slightly. Slice it in half lengthwise and scoop out the pulp with a spoon. Mash with a fork, do not Blend in the lemon juice and mayonnaise; sesason with salt and pepper. Chill well and serve garnished with black olives Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman