Melitzanosalata (aubergine salad)
)
Ingredients
3-4 aubergines
3/4 cup olive oil
1 small grated onion
1 Tbsp. vinegar
1-2 cloves garlic, crushed
salt and pepper
1 large tomato, chopped
black olives and green peppers (garnish)
3/4 cup olive oil
1 small grated onion
1 Tbsp. vinegar
1-2 cloves garlic, crushed
salt and pepper
1 large tomato, chopped
black olives and green peppers (garnish)
Methods/steps
Wash aubergines, place in baking pan and bake in moderate oven
(about 350F) for about one hour or until soft
allow the skin to
turn black so as to give a smoky flavour to the salad
Skin
aubergines while still hot and shop in small pieces
Mix with
onion, garlic, tomatoes, oil, vinegar, salt and pepper
Garnish
with olives and pepper rings
Serve with roast meat, and grilled
or fried fish or as appetizer
Serves six
(about 350F) for about one hour or until soft
allow the skin to
turn black so as to give a smoky flavour to the salad
Skin
aubergines while still hot and shop in small pieces
Mix with
onion, garlic, tomatoes, oil, vinegar, salt and pepper
Garnish
with olives and pepper rings
Serve with roast meat, and grilled
or fried fish or as appetizer
Serves six
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