ruthie's eggplant salad

★★★★★ 1 Review
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By Linda Seide
from Philadelphia, PA

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.

★★★★★ 1 Review
serves 6-8
prep time 5 Min
cook time 1 Hr
method Bake

Ingredients For ruthie's eggplant salad

  • 1 lg
    eggplant
  • 1 sm
    onion, diced
  • olive oil
  • lemon juice
  • salt
  • mayonnaise

How To Make ruthie's eggplant salad

  • 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.
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