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LOCATION: Recipes >> Greek >> Eggplant Salad 02

Print this Recipe    Eggplant Salad 02

MELITZANOSALATA (whipped eggplant salad)

2 eggplants (1 to 1-1/2 pounds each
4-5 cloves garlic
2-3 fresh tomatoes, peeled and chopped or 3 canned peeled
tomatoes, drained and chopped
salt and freshly ground pepper
2 Tbsp chopped fresh parsley
1 tsp crumbled dried oregano
1/3 to 1/2 cup good quality olive oil
6 Tbsp red wine vinegar

Bake the eggplants about 45 minutes in a 375 degree oven. Peel
off and discard the skin and chop the eggplant while still hot.
On low in a blender of on pulse in a food processor, pulverize the
flesh of the eggplant with one clove garlic. Continue while adding
the tomatoes, salt and pepper, remaining garlic and herbs. Gradually
beat in the olive oil alternately with the vinegar. This dish
should be thick and smooth.

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