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Eggplant Salad With Mayonaise

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CATEGORY CUISINE TAG YIELD
Eggs Jewish 6 Servings

INGREDIENTS

2 Eggplants
1 Onion, finely chopped
2 Garlic cloves, finely
chopped
1 Lemon, juice of
4 T Mayonaise
Salt and pepper to taste
Chopped chives for garnish
Black olives, pitted and
halved for garnish

INSTRUCTIONS

source: Jewish cooking class taught by Bilha Widmann in Jewish Culture
Center in Munich  servings: 6  Grill the eggplants or bake them in the
oven, approximately 30-40  minutes, until browned outside and very soft
inside. Let cool. Scoop  out the insides of the eggplant, and puree in
a food processor.  Season to taste with salt and pepper. Add the onion,
garlic, lemon  juice, and mayonaise, and mix well. Garnish with chives
and black  olives, and serve.  Posted to JEWISH-FOOD digest V97 #008
From: Karen Snyder <100130.1562@compuserve.com>  Date: Wed, 8 Jan 1997
22:43:04 -0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 36
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 202mg
Potassium: 158.4mg
Carbohydrates: 5.3g
Fiber: 2.1g
Sugar: 1.3g
Protein: 1.9g


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