Melitzanna Salata

Greek Eggplant Salad

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2 pounds eggplant, (about 2 medium)
3 cloves garlic mashed to a paste in a mortar or pressed
juice of two lemons
salt and freshly ground pepper
1 tablespoon plain low-fat yogurt
1 tablespoon olive oil

Preheat the broiler.

Cut the eggplants in half and place cut side down on an oiled baking sheet. Place under the broiler 2 to 4 inches from the flame for 10 to 15 minutes (depending on the size of the eggplants), until the skin is charred and the eggplants soft. Remove from the heat and allow to cool. Scoop the eggplant flesh out of the skin and discard the shells. Puree in a food processor, blender, or mortar and pestle. Combine with the garlic, lemon juice, salt and pepper to taste, yogurt and olive oil . Chill several hours. This dish will keep for about 3 days in the refrigerator.

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