Melitzanosalata (version III)

Eggplant Salad

4 medium size eggplants
3 garlic cloves
1/2 cup olive oil

Put the eggplants in the oven, and cook until they feel very soft (about 40 minutes in a normal oven). Using a sharp knife, slice in half, and using a spoon, remove the inside 'meat' and place in a bowl. If the eggplants are well done, the inside should come out very easily.

Put the garlic cloves in a garlic press and spread the garlic on top of the eggplant. Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time. When the oil is absorbed, the salad is ready. Put in a fridge to cool and serve with sprinkled parsley.

Eggplant salad (also called poor man's caviar) is eaten with pita bread



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