Melitzanosalato (greek eggplant salad)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant |
| 2 | tablespoons | Olive oil |
| Salt and pepper | ||
| 1 | Clove garlic; minced | |
| 1 | large | Garden tomato; diced |
| 2 | tablespoons | Minced parsley |
| 1 | tablespoon | Grated onion |
| 1 | teaspoon | Dried oregano |
| 2 | tablespoons | Wine vinegar |
Directions
From: Deborah Kirwan <dkkirwan@...> Date: Wed, 26 Jun 1996 13:34:26 -0500 Bake eggplant in moderate oven (350 degrees F) 1 hour. Cool, peel and dice. Put olive oil, salt and pepper, and garlic in bowl. Combine eggplant, tomato, parsley, onion and oregano in the bowl. Pour vinegar over and mix thoroughtly. Chill.
EAT-L Digest 25 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .