Thursday, January 20, 2011

eggplant salad

Wash 3 eggplants and pierce skin in several places with fork. Bake in oven about 375 deg for about 40 minutes until done. Cool until able to open up. Remove the inside and put in cusinart or food mixer with about 2 tbsp of mayonaise a nd salt a nd pepper. also 2 garlic cloves well mashed. Put in fridge for several hours. Can always add salt and pepper to taste and also can mix with humous salad.

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