Israeli Eggplant Salad

Submitted by: JustRightMenus

Categories: The Produce Box, eggplant, salad

From the kitchen of:

The Produce Box newsletter 2010

Ingredients

1 medium eggplant

2 hard-boiled eggs, chopped

2 TB mayonnaise

1 small onion, chopped

1/2 tsp garlic powder

Salt, to taste

Black pepper, to taste

Directions

Cut egglant lengthwise.

Rost, cut side down, at 400° for about 30 minutes.

Drain eggplant in a sieve for 2-3 minutes.

Chop the eggplant, then combine it with the eggs, mayo, and onion. Mlix gently.

Season with garlic powder, salt, and pepper to taste.

Enjoy!