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Salad: Eggplant Salad (Melitzanes Salata)

Posted by: Lisa UK 07-08-99 3:23 PM

Eggplant Salad (Melitzanes Salata)

3 lb eggplant
2 tbs grated onion
1 or 2 tbs lemon juice
1 large ripe tomato, skinned and chopped
1/2 pint Olive oil
1/4 tbs wine vinegar
1/2 tsp oregano
Salt and pepper


Put eggplants in oven on a moderate heat 325 degrees F and bake until they are very soft to touch and skins begin to wrinkle.
Remove from oven.

When eggplants are cool enough to handle them, peel them and remove any seeds.
Pound onion to a pulp with a pinch of salt and then beat in flesh of eggplants with some of lemon juice (or use a food processor).

Work quickly to prevent eggplant from discoloring.

Add tomato, oregano and some black pepper.
Slowly add olive oil while food processor is running and a little more lemon juice until mixture is thick
and creamy


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