Eggplant Salad
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 medium eggplant, skin on, cut into quarters 1 green pepper 1 to 2 hard-boiled eggs
1 small onion salt, to taste pepper, to taste
1 tablespoon mayonnaise 1 tablespoon olive oil juice of 1/2 lemon
4 toasted pita breads



1 Cook eggplant in microwave oven for about 10 minutes on high power until soft. Set aside until cool.
2 Cook green pepper in microwave oven for about 3 minutes on high power. Set aside until cool.
3 Place hard-boiled egg and onion in food processor and pulse until partially chopped. Add cooled eggplant and cooled pepper to processor and pulse until completely chopped.
4 Season with salt and pepper. Stir in mayonnaise and olive oil. Add lemon juice and mix thoroughly.
5 Chill in refrigerator.
6 Serve with toasted pita bread.

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