Eggplant Salad (Melitzanosalata)

READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prick eggplants, place them in a baking pan and bake in 350F oven for about one hour or until soft.
  • Allow skin to shrivel and turn black so as to give a smoky flavor to the salad.
  • Peel eggplants whil still hot and chop flesh into small pieces.
  • Continue chopping while slowly adding the onion, garlic, tomato, oil, vinegar, salt and pepper.
  • Place in salad bowl and garnish with olives and green pepper rings.
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