This is traditionally made with Greek strained yoghurt but can also be made with mayonnaise instead. Try both ways and see which you prefer - with mayonnaise it has a slightly thicker, richer taste.
This is a side dish which can be served with any meat, fish or vegetable dish.
- Four medium size eggplants/aubergines
- Three garlic cloves
- 1/2 cup of olive oil
Method:
- Put the eggplants in the microwave or normal oven, and cook until it feels very soft(about 10 minutes in the microwave/40 minutes in a normal oven).
- Using a sharp knife, slice in half, and using a spoon, remove the inside 'meat' and place in a bowl. If the eggplants are well done, the inside should come out very easily.
- Put the garlic cloves in a garlic press and spread the garlic on top of the eggplant.
- Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time. When the oil is absorbed, the salad is done.
- Put in a fridge to cool down and serve with sprinkled parsley.
- Eggplant salad (also called poor man's caviar) is eaten with French bread.
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