Ruthie's Eggplant Salad
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- 1 large
- 1 small
- onion, diced
- olive oil
- lemon juice
1Heat oven to 400 degrees.
Rinse the eggplant and pat dry with paper towels.
2Spray 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.
3Poke the eggplant six or seven times, all over its skin. This allows steam to escape so that the eggplant doesn't split.
4Place 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.
5Let the eggplant cool, and then peel off the skin, and drain by tilting.
6Chop 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.)
7Serve as an appetizer by placing individual portions in lettuce leaves; or serve as an hors d'oeuvres with crackers of your choice.
8NOTES: 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.