Eggplant Salad with Mayonnaise

The eggplant, also known as aubergine, garden egg, guinea squash, melongene, and brinjal, is usually distinguishable by its signature egg-like shape and vibrant purple color.

Possible health benefits of eggplant

Consuming fruits and vegetables of all kinds is associated with a reduced risk of many lifestyle-related health conditions.

Many studies have suggested that increasing consumption of plant foods like the eggplant decreases the risk of obesity, overall mortality, diabetes, and heart disease, and promotes a healthy complexion and hair, increased energy, and lower weight.

Eggplant Salad with Mayonnaise

Ingredients:

2 medium eggplant
1/2 cup or more mayonnaise
6 garlic cloves
1 medium onion
1/2 teaspoon salt
1/4 cup lemon juice

Preparation:

1. Lay the eggplants on an ungreased baking sheet or pan and bake for around 30-40 minutes.

2. Peel the eggplant. (You may have to let it set a few minutes so it’s not as hot, depending on your tolerance.) I just take a knife to help me tear/cut the skin and pull it lengthwise from top to bottom or bottom to top.  When the peeling is off, cut off the end where the stem was.

3. Allow the eggplant to cool either on the counter or in the fridge.  It doesn’t have to be completely cooled to make the salad, but I prefer it to be close to room temperature.

4. Put the mayonnaise, garlic, onion, and salt in the blender.  Pulse slow for a few seconds.

5. Add slow the eggplants to the mayonnaise one and blend.  Do not over-blend to avoid it becoming runny.  Adjust the amount of salt to taste.

You can decorate with tomatos, parsley, peppers, olives or what you want.

We usually just eat this salad on bread – preferably a white bread.  I bet it would also be good on a very mild cracker.  This salad has a very mild taste, so be sure to not overpower it with what you serve it on.