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1
Preheat the oven to 450 F. Prick the eggplant once with a knife.
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2
Place it on a baking sheet in the oven and roast until the skin is wrinkled and the eggplant has collapsed, about 1 hour.
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3
Remove and set aside until cool enough to handle.
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4
Slit the eggplant open lengthwise and scrape the pulp from the skin.
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5
Finely chop the pulp and transfer it to a medium size bowl.
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6
Add the oil, salt, and vinegar to the eggplant, and stir until thoroughly blended.
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7
Leave in the bowl, or transfer to a platter and shape into a loaf.
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8
Cover the salad and refrigerate for several hours or overnight.
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9
To serve, garnish with the lemon slices or herb sprigs, and accompany with bread.
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10
EGGPLANT SALAD COUNTRY STYLE.
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11
Preheat the oven to 450 F. Prick the eggplant once with a knife.
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12
Place it on a baking sheet in the oven and roast until the skin is wrinkled and the eggplant has collapsed, about 50 minutes.
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13
Remove and set aside until cool enough to handle.
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14
Slit the eggplant open lengthwise and scrape the pulp from the skin.
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15
Coarsely chop the pulp and transfer it to a large bowl.
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16
Coarsely chop the onion, garlic, and tomato.
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17
Add to the bowl, along with the parsley, mint, oregano, mustard, vinegar, lemon juice, oil, salt, and pepper.
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18
Stir to blend.
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19
Serve right away, accompanied by the bread, or cover and refrigerated for up to 1 week.
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20
NOTES: Like so many Greek food mixtures, Eggplant Salad gains in flavor if the ingredients are allowed to sit together overnight.
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Because this is a county style salad, lively and unrefined, the ingredients should be chopped into small chunks and pieces, not minced.
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22
Adventures In Greek Cooking
