EGGPLANT SALAD - MELITZANOSALATAEggplant salad, which is really more of a dip than a salad, has the rich taste of baked eggplants and a creamy texture, ideal for dipping - use either fresh bread or some vegetable sticks. My mother had 2 recipes for eggplant salad, and they both taste great so I have included both recipes.
First Method Ingredients1 large eggplant1 small onion, chopped 1 tablespoon vinegar or lemon juice 1/2 cup (125ml) extra virgin olive oil finely chopped parsley (to garnish) olives - optional PreparationClean eggplant, wipe dry and place whole, on a baking tray and bake in a hot oven for about 1 hour or until soft.When it has cooled, cut it open and scoop out the flesh, discarding the seeds. Chop the flesh into cubes and place in a food processor. Add to the processor 1 small chopped onion and salt and pepper. Add vinegar or lemon juice and olive oil. Process all together until blended well. Refrigerate. When ready to serve, place on small plate, garnish with finely chopped parsley and kalamata olives.
Ingredients1 large eggplant1/2 teacup extra virgin olive oil 1/3 teacup feta cheese, crumbled 50 mls (1/4 cup) milk 50 mls (1/4 cup) lemon juice salt and pepper PreparationClean eggplant, wipe dry and place whole on a baking tray and bake in a hot oven for about 1 hour or until soft.When it has cooled, cut it open and scoop out the flesh, discarding the seeds. Cut the eggplant into large cubes and place in a food processor along with all the rest of the ingredients. Blend until well mixed in. Refrigerate. Serve garnished with a little parsley and olives.
Spanakopita - Spinach and Feta Cheese Pie Kolokithopita - Pumpkin Pie Tiropita - Cheese Pie Dolmades Tzatziki - Yogurt and Cucumber Dip Hummus Taramosalata Grilled Bread Fried Zucchini, Eggplant, Mushrooms Skorthalia - Garlic Sauce Dip Piroski Cheese and Ham Cake Cheese Pies Without Pastry Quick Cheese Pies Return from Eggplant Salad to Appetizers
|
