Ruthie's Eggplant Salad

Ruthie's Eggplant Salad

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Linda Seide


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 vote

5 Min
1 Hr


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.

Printable Recipe Card

About Ruthie's Eggplant Salad

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

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