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Title: Baklazhan /chopped Eggplant with Mayonnaise
Categories: Russian Appetizer Ethnic Dip Spread
Yield: 7 Servings
| 1 | lg | Eggfruit, 1.5 to 1.75 lb |
| 1 | sm | Onion, finely chopped. |
| 1 | Garlic clove, minced. | |
| 1 1/2 | tb | Mayonnaise, preferably Hellmann's. |
| 1 | tb | Lemon juice, fresh |
| Salt | ||
| Pepper, black, freshly ground. | ||
| Olives, black, for garnish. | ||
| Parsley sprigs, for garnish. |
Pierce the eggfruit in several places with a knife and bake on a baking sheet until soft, about 50 minutes, turning midway through. Remove from the oven and cool.
Cut the eggfruit lengthwise in half. Scoop out the pulp and finely chop. In a large bowl, combine the eggfruit with the onions, garlic, mayonnaise, and lemon juice. Mix thoroughly and season with salt and pepper. Cover and refrigerate for several hours.
Place in a serving dish and garnish with black olives and parsley sprigs. Spoon out or serve as a dip. Serves 6 to 8.
from PLEASE TO THE TABLE by ANYA VAN BREMZEN & JOHN WELCHMAN typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 09 Mar 98
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