Greek Eggplant Salad

Melitzanosalata

(2 votes)

3 to 4 eggplants, long type
1/2 or 1 small Vidalia or sweet type onion, peeled and grated
1 to 2 cloves fresh garlic, crushed, peeled, finely minced
1 large tomato, peeled, seeded and chopped into small pieces
1 tablespoon fresh lemon juice or vinegar
1/2 to 3/4 cup olive oil
table or kosher salt
black pepper
black olives
green bell peppers, cored, seeded, membranes remove and sliced crosswise into rings
feta cheese (optional)

Wash eggplant and place in a baking pan and bake at 350 Degrees F. until soft (about 1 hour). Allow skin to blacken to give a smoke flavor to the salad. Skin eggplants while still warm. Discard peelings and remove excess seed, if any. Chop into small pieces. Slowly combine with onion, garlic, tomatoes, lemon juice or vinegar. Drizzle in oil. Sprinkle with salt and black pepper. Place mixture in a salad bowl. Garnish with olives and green pepper rings or parsley. Sprinkle or serve with Feta Cheese if desired (optional).

Serves 6



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