Ingredients
1 medium (1 pound) eggplant
3 tablespoons mayonnaise (or more to taste)
¾ teaspoon salt
1 medium finely chopped onion
1 large finely chopped tomato
1 medium finely chopped cucumber
vegetable oil
vinegar
Preparation
With a knife, slice the eggplant in 2 inch pieces, cover with water in large pot and boil until extremely mushy.
Remove from pot, drain as much water as possible and leave in container overnight or at least an hour, until cool enough to handle.
When cooled, remove plastic film of eggplant. Very delicately, use your hands and a fork or dull knife and scrape along outer edge. You will see plastic easily come off.
In large bowl, mash as much as you can with fork, add the mayonnaise (more or less to taste) and the salt. Set aside to chill until ready to serve.
Meanwhile, finely chop onions, cucumber and tomato, Place in bowl, add vegetable oil, vinegar and salt. Let sit for at least an hour.
For presentation, on a large plate, pour the tomato/onion/cucumber mixture and make sure to leave a well in the middle. In the middle, add the eggplant mixture.
Enjoy with a freshly torn piece of baguette. Dip into the juices, fork on the eggplan with salad …. um …. delicious!
