Eggplant Appetizer - cooking recipe

Ingredients

1 large eggplant
2 eggs, hard-boiled
1/4 c. onion
1/4 c. parsley
2 cloves garlic
3 Tbsp. olive oil
2 Tbsp. lemon juice
1/4 c. mayonnaise
salt and pepper to taste

Preparation

Bake eggplant at 400\u00b0 until charred on the outside and soft on the inside.
Cool and remove skin.
Chop coarsely, place in colander to drain.
Mash or puree eggplant in blender.
Stir in mayonnaise and 2 eggs, finely chopped or minced.
Add olive oil, lemon juice, salt and pepper.
Place in an oiled mold and chill. Unmold on a platter and decorate with thin strips of green pepper, lemon wedges and sliced onion rings.
Serve on crackers.