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EGGPLANT SALAD
submitted by Judy Greenspan

 2 1/2 lbs eggplant
1 1/2 lbs onions, diced fine
5 hardboiled eggs
garlic powder, salt, pepper to taste
oil for frying

Cut ends off eggplant and split the long way.  Put face down in glass dish, cover with plastic wrap, and cook in microwave until soft.  Let cool.  Scrape pulp out of the skin with a spoon.  Place in bowl and mash well.

Fry diced onion in oil until dark brown.  Drain well.  Add to eggplant.

Chop hard-boiled eggs very fine.  Add to eggplant.

 Add garlic powder, salt and pepper and mix well.  Taste for flavor and add more seasoning if necessary. Yield:  about 2 lbs.