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, .

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