How to Make Ruthie's Eggplant Salad
- Heat oven to 400 degrees.
Rinse the eggplant and pat dry with paper towels.
- 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.
- Poke the eggplant six or seven times, all over its skin. This allows steam to escape so that the eggplant doesn't split.
- 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.
- Let the eggplant cool, and then peel off the skin, and drain by tilting.
- 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.)
- Serve as an appetizer by placing individual portions in lettuce leaves; or serve as an hors d'oeuvres with crackers of your choice.
- 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.