Melitzanosalata - Aubergine Salad - Eggplant Salad

"Eggplant salad with tomatoes and onions is a snapping opening dish with a vinegary edge" was the way this salad was reviewed in the New Yorker Magazine with reference to their first course for dinner. There was only one problem - they didn't publish the recipe! So I looked and found this on Greekcuisine.com. It lived up to my expectations so am sharing this with you.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 3 -4  medium Japanese eggplants
• 1  large onion
• 1 -2  garlic clove, crushed
• 1  large tomatoes, peeled & chopped into 1/4-inch pieces
• 3⁄4 cup olive oil
• 1  tablespoon red wine vinegar
•  salt, to taste
•  fresh ground black pepper, to taste
•  black olives, garnish (optional)
•  green pepper ring, garnish (optional)

Directions

1. Preheat oven to 450°F.
2. Wash eggplants, pierce all over with the tines of a fork place in baking dish or pan.
3. Bake for about an hour or until soft.
4. Allow skin to turn black so as to give a smokey flavour.
5. Skin eggplants while hot and chop.
6. Continue chopping while slowly adding the onion, garlic, tomatoes, oil, vinegar, salt and pepper.
7. Place in salad bowl and garnish with black olives and green pepper rings.
8. Serve with roast meat, grilled or fried fish, on slices of warm crusty French bread or as an appetizer with pita wedges.