Melitzanosalato (Greek Eggplant Salad)

Was great recipe I added some artichoke hearts and tomato that I roasted has rich flavor like sundried tomato. The eggplant was still king in the recipe I think the olive oil used makes all the difference in the world.

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.

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.