Baklazhan (Chopped Eggplant with Mayonnaise)

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

1 lg. (1-1/2 to 1-3/4 lb.) eggplant
1 sm. onion, finely chopped
1 clove garlic, minced,
1-1/2 tbsp. mayonnaise
1 tbsp. fresh lemon juice
Salt
Black pepper, freshly ground
Black olives, for garnish
Parsley sprigs, for garnish

INSTRUCTIONS

Preheat oven to 375°F. Pierce the eggplant in several places with a knife and bake on a baking sheet until soft, approximately 50 minutes, turning midway through. Remove from the oven and cool.

Cut the eggfruit lengthwise in half. Scoop out the pulp and finely chop. In a large bowl combine the eggfruit with the onions, garlic, mayonnaise, and lemon juice. Mix thoroughly and season with salt and pepper. Cover and refrigerate for several hours.

Place in a serving dish and garnish with black olives and parsley sprigs. Spoon out or serve as a dip.

CHEF COMMENTS

No comments are available.

Tagged: eggplant, russian add tags

Have you made it? What'd you think?

Log in to review this recipe.