Recipe - Melitzanosalato (Greek Eggplant Salad)

1 lg Eggplant
2 tablespoon Olive oil
Salt and pepper
1 Clove garlic; minced
1 lg Garden tomato; minced
2 tablespoon Minced parsley
1 tablespoon Grated onion
1 teaspoon Dried oregano
2 tablespoon Wine vinegar

From: Deborah Kirwan dkkirwan@CREIGHTON.EDU

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.

EATL Digest 25 June 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.