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.