Traditional Eggplant Salad (Melitzanosalata)


    Traditional Eggplant Salad (Melitzanosalata)

    4medium eggplants

    1 red pepper

    1 small onion, finely chopped

    2cloves of garlic, finely chopped

    ½ bunch of parsley, finely chopped



    3tbsp olive oil

    1 tbsp vinegar

    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