Eggplant in Mayonnaise Salad Recipe for Shabbat
Ingredients:
1 eggplant
2 tbsp mayonnaise
1 tsp lemon juice
1 crushed garlic clove or 1 tsp dry crushed garlic spice
1/2 tsp salt
Instructions:
Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
Wash the eggplant and place it on a baking sheet.
Bake the eggplant in the oven for about an hour until it is soft and tender.
Remove the eggplant from the oven and allow it to cool down for a few minutes.
Gently remove the peel from the eggplant and place the flesh in a mixing bowl.
Add the mayonnaise, lemon juice, crushed garlic, and salt to the bowl.
Mash and mix the ingredients together with a fork until they form a smooth, creamy texture.
Place the eggplant salad in a serving dish and refrigerate it.
Serve the salad chilled and enjoy!
This eggplant in mayonnaise salad can be stored in the refrigerator for 3-5 days. It makes a great side dish for Shabbat or any other meal!
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