Melitzanosalato (Greek Eggplant Salad) recipe
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Melitzanosalato (Greek Eggplant Salad)

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Servings: 4 Servings
Total Time (median): 1 : 00 Active Time: 0 : 30

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Ingredients


Preparation

From: Deborah Kirwan Date: Wed, 26 Jun 1996 13:34:26 -0500 Bake eggplant in moderate oven (350 degrees F) 1 hour. Cool, peel and dice. Put olive oil, salt and pepper, and garlic in bowl. Combine eggplant, tomato, parsley, onion and oregano in the bowl. Pour vinegar over and mix thoroughtly. Chill. EAT-L Digest 25 June 1996 From the EAT-L recipe list. Downloaded from G Internet, G Internet.


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Melitzanosalato (Greek Eggplant Salad) Reviews

100% would make "Melitzanosalato (Greek Eggplant Salad)" again.

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This was great!!! I didn't imagine it would taste this good from the recipe! I did tinker with it a bit. I used triple the onion it calls for, used cilantro instead of parsley, and used only 1 tablespoon of red wine vinegar. I did what the previous commenter said and sliced the eggplant first, also I drizzled some olive oil on the eggplant. After taking the eggplant off the baking pan to cool, I added a little bit more olive oil the tomatoes and a few sun dried tomatoes from the refrigerator. Left it in for maybe 2 or 3 minutes.

Yorkshane80Yorkshane80 : : 0:45 active time :  48w 6d ago


I wanted to try this recipe because I had had eggplant salad in a Greek restaurant. For me, this was even better. The only change I made was to slice the eggplant into 1/2 inch slices and bake it for 15-20 minutes on a lightly oiled (olive, of course) cookie tray until golden. I live in Italy where electricity costs 2-3 times what it does in the US so I even baked some grilled veggies on other trays at the same time to economize. When the slices were cool, I diced them and proceeded as the recipe. It was great. I would even use it as a chunky dip with pita bread or on toasted Italian style bread like bruschetta! I'd like to see other recipes from this cook.

lemoncakelemoncake : : 1:00 total time : 0:15 active time :  1y 14w 6d ago


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