1 large Eggplant
1/4 tsp salt
a pinch of pepper
1 tbsp mayonnaise
1 tsp lemon juice
1 tsp concentrated tomato puree (paste)
1/2 tbsp chopped chives or spring onions
1/4 tsp salt
a pinch of pepper
1 tbsp mayonnaise
1 tsp lemon juice
1 tsp concentrated tomato puree (paste)
1/2 tbsp chopped chives or spring onions
for the garnish
tomato slices
olives
cucumber slices
olives
cucumber slices
method
1. Wash and dry the Eggplant.
2. Pierce it in several places with a fork.
3. Grill on all sides until the skin begins to split and the flesh is soft.
4. Peel the flesh and mash it in a bowl with the rest of the ingredients.
5. Chill, well covered, for a few minutes before serving.
6. Serve on lettuce leaves, on small saucers, garnished with tomato slices, olives, and cucumber slices.
Eat with thin crackers or rye bread.
2. Pierce it in several places with a fork.
3. Grill on all sides until the skin begins to split and the flesh is soft.
4. Peel the flesh and mash it in a bowl with the rest of the ingredients.
5. Chill, well covered, for a few minutes before serving.
6. Serve on lettuce leaves, on small saucers, garnished with tomato slices, olives, and cucumber slices.
Eat with thin crackers or rye bread.
serving amount
serves 3 - 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
