Israel Salad (Russian Eggplant spread)
sharon luther
This is a favorite from the Russian store in NE Philadelphia. It was first introduced by Tatianna from Russia whom used to clean our house. -Sharon
ingredients
- 1 medium to large eggplant
- 6 cloves of garlic (all together)
- 1 medium onion
- 1/2 cup mayonnaise
- 1/2 tsp salt
- 1/4 cup lemon juice
directions
Add garlic to the middle of the eggplant. Pour olive oil on eggplant. Bake eggplant, onions and garlic on 400° until soft and skin peals off (about 20 minutes or so). Remove skin and blend the following in a food processor: cooked eggplant, garlic squeezed from shell, and onions. Add mayonnaise, lemon juice and salt. Season to taste. Blend until the consistency of a dip. Can be served as a dip, on crackers, on rye bread, etc.
Source: RUSSIAN FOOD MARKET
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