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Eggplant Salad (Greek Aubergine Melitzanosalatap)
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- #4069
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
4 eggplants (aubergines), long type
1 small Vidalia or sweet type onion, peeled and grated
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
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)
directions
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).
Serve with roasted meat, or grilled or fried fish. Also may be served as an appetizer.
added by
ssmnita
nutrition data
331 calories, 28 grams fat, 22 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
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reviews & comments
August 14, 2011
Actually quite good!