Recipe - Melitzanosalata (Aubergine Salad)

3 Aubergines (eggplant) (up to
4)
Three fourths cup Olive oil
1 small Grated onion
1 tablespoon Vinegar
1 Cloves garlic, crushed (up
to 2)
Salt and pepper
1 lg Tomato, chopped
Black olives and green
peppers (garnish)

Wash aubergines, place in baking pan and bake in moderate oven (about 350F)
for about one hour or until soft. allow the skin to turn black so as to
give a smoky flavour to the salad. Skin aubergines while still hot and shop
in small pieces. Mix with onion, garlic, tomatoes, oil, vinegar, salt and
pepper. Garnish with olives and pepper rings. Serve with roast meat, and
grilled or fried fish or as appetizer. Serves six.
From archives of rec.food.recipes

Date: Tue, 31 Jan 1995 08:20:10 GMT

From: trev@wg.icl.co.uk (Trevor Hall)