Eggplant Salad (Melitzanosalata)

1. 1

   Prick eggplants, place them in a baking pan and bake in 350F oven for about one hour or until soft.

2. 2

   Allow skin to shrivel and turn black so as to give a smoky flavor to the salad.

3. 3

   Peel eggplants whil still hot and chop flesh into small pieces.

4. 4

   Continue chopping while slowly adding the onion, garlic, tomato, oil, vinegar, salt and pepper.

5. 5

   Place in salad bowl and garnish with olives and green pepper rings.

* Per serving · 4 servings · Values may vary.

No additional tips available.