Ruthie's Eggplant Salad Recipe

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Ruthie's Eggplant Salad

Linda Seide

By
@SeasideTV

This is a recipe my mom, may she RIP, used to make. As a child, I hated eggplant but I loved my mom's eggplant salad. I hope you enjoy it as much as our family did.


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Comments:

Serves:

6-8

Prep:

5 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 large
eggplant
1 small
onion, diced
olive oil
lemon juice
salt
mayonnaise

Directions Step-By-Step

1
Heat oven to 400 degrees.

Rinse the eggplant and pat dry with paper towels.
2
Spray a baking sheet with nonstick cooking spray. The eggplant may deflate and settle a little as it cooks, and this will help keep the skin from sticking.
3
Poke the eggplant six or seven times, all over its skin. This allows steam to escape so that the eggplant doesn't split.
4
Place the eggplant on the baking sheet and put it into the hot oven. Bake it for 30 to 40 minutes, or until a fork poked into it slides all the way in with no resistance.
5
Let the eggplant cool, and then peel off the skin, and drain by tilting.
6
Chop the eggplant and then add the diced onion into it. Add a little salt, olive oil, and lemon juice to taste, and mix well. If you like, you can add some mayonnaise to taste also. (I do, and it's delish.)
7
Serve as an appetizer by placing individual portions in lettuce leaves; or serve as an hors d'oeuvres with crackers of your choice.
8
NOTES: Drizzle olive oil over the eggplant, making sure to get some of it in the punctures for a richer-tasting result.

Never bake a whole eggplant without puncturing it.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy