Melidsano - Salada-baked eggplants salad


  • 2 eggplants
  • 2 tablespoons lemon juice
  • 4 cloves of garlic
  • 3 tablespoons olive oil
  • 1 tablespoon mayonnaise
  • 1 pinch of sugar
  • salt
  • pepper

Preparation method (receipt)

Preheat oven to 225 degrees Celsius. Wash eggplants, prick of the fork. Put aluminum foil on the grill and bake for 30-40 minutes. Turn from time to time. Slightly cool eggplants, peel them. Chop finely the flesh with a knife, add the lemon juice. Peel garlic, chop, add to the eggplant, season with vegetable oil and mayonnaise, salt and pepper and add sugar to taste. Cool before serving.

eggplant lemon garlic olive oil mayonnaise sugar salt pepper