Melidsano – Salada

Summary

Ingredients

• 2 eggplant (s) (about 700g)
• 2 tablespoon lemon juice
• 4 clove (s) garlic
• 3 tablespoon olive oil
• 1 tablespoon mayonnaise
• 1 pinch (s) sugar
• salt and pepper

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Instructions

1. Preheat the oven to 225 ° C.
2. Wash the aubergines, prick several times with a fork. Bake on a baking rack in the oven (put aluminum foil underneath) on the middle rack for 30-40 minutes. Rotate from time to time.
3. Let the eggplants cool down a little and peel off the skin. Chop the pulp very finely with a sharp knife and drizzle with lemon juice. Peel the garlic, chop it very finely and stir in. Stir in mayonnaise and oil. Season to taste with salt, pepper and sugar.
4. Chill for a few hours.

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