Melitzanosalata (Eggplant Salad)

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~ Ingredients: ~ 1 kilo of medium size eggplants ~ 3 cloves of garlic grated ~ 1/2 a cup or more olive oil ~ 1 small onion very finely chopped ~ Juice of 1 large lemon or ~ 2-3 tbsp of vinegar ~ 1/2 a cup of finely chopped parsley ~ Salt and pepper to taste

 

~ Wash and dry all the eggplants. ~ With a fork or a knife puncture the eggplants and place them in a baking tray. ~ Cook in the oven at 350 degrees until the get soft. ~ Allow time to cool a bit and separate the meaty part from the skin. ~ Mush the meaty part of the eggplants. ~ Add half of the oil, the lemon juice or vinegar and the rest of the ingredients and mix well. ~ Add more olive oil if needed until your melitzanosalata become a smooth past. ~ Add salt and pepper to taste and mix. ~ Place in a plate and garnish with Kalamata olives and parsley. ~ Serve with pitta bread or fresh bread. ~ Good luck and enjoy.