MELITZANOSALATA / EGGPLANT SALAD




This is traditionally made with Greek strained yoghurt but can also be made with mayonnaise instead. Try both ways and see which you prefer - with mayonnaise it has a slightly thicker, richer taste.
This is a side dish which can be served with any meat, fish or vegetable dish.

Ingredients:

  • Four medium size eggplants/aubergines
  • Three garlic cloves
  • 1/2 cup of olive oil


Method:

  1. Put the eggplants in the microwave or normal oven, and cook until it feels very soft(about 10 minutes in the microwave/40 minutes in a normal oven). 
  2. Using a sharp knife, slice in half, and using a spoon, remove the inside 'meat' and place in a bowl. If the eggplants are well done, the inside should come out very easily. 
  3. Put the garlic cloves in a garlic press and spread the garlic on top of the eggplant. 
  4. Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time. When the oil is absorbed, the salad is done. 
  5. Put in a fridge to cool down and serve with sprinkled parsley. 
  6. Eggplant salad (also called poor man's caviar) is eaten with French bread.


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