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LOCATION: Recipes >> Greek >> Eggplant Salad 01

Print this Recipe    Eggplant Salad 01

Melitzanosalata (aubergine salad)

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)

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.

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