Eggplant Salad (Melitzanosalata) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Recipe by Chrissa Paradissis' The Best Book of Greek Cookery. It was found in The Good Cook Salads Ingredients:
3 lbs eggplants (about 3 or 4 long eggplants) |
1 small onion, grated |
2 garlic cloves, crushed |
1 large tomato, peeled, seeded & chopped into small pieces |
3/4 cup olive oil |
1 tablespoon vinegar |
salt and pepper, to taste |
ripe olives |
1 large green pepper, seeded and sliced into rings |
Directions:
1. Prick eggplants, place them in a baking pan and bake in 350F oven for about one hour or until soft.
2. Allow skin to shrivel and turn black so as to give a smoky flavor to the salad.
3. Peel eggplants whil still hot and chop flesh into small pieces.
4. Continue chopping while slowly adding the onion, garlic, tomato, oil, vinegar, salt and pepper.
5. Place in salad bowl and garnish with olives and green pepper rings.
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