Traditional Eggplant Salad (Melitzanosalata)
Ingredients
4medium eggplants
1 red pepper
1 small onion, finely chopped
2cloves of garlic, finely chopped
½ bunch of parsley, finely chopped
Oregano
Salt
3tbsp olive oil
1 tbsp vinegar
Preparation
Pierce the eggplants with a fork and bake together with the red pepper on the barbecue or under the grill. Place them in a food bag and leave them for 10 minutes to sweat. Remove their skin. Place them in a platter and add salt. Use a fork to create a thick mash. Add the onion and garlic. Sprinkle with parsley and oregano. Mix the oil and vinegar and pour it over the salad. Stir and serve
Serves 4
