Eggplant 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.
Vegetables play an important role in the Greek diet and the Greeks will try to incorporate them into all their meals.
My mother had 2 recipes for eggplant salad, and they both taste great so I have included both recipes.
1 large eggplant 1 small onion, chopped 1 tablespoon vinegar or lemon juice 1/2 cup (125ml) extra virgin olive oil finely chopped parsley (to garnish) olives - optional
Clean 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.
1 large eggplant 1/2 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
Clean 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.
Check out these pages of cooking gadgets, appliances, knives, pans, serving dishes and much more to help prepare and cook this recipe easier and quicker.
Or search yourself, we’ve found Amazon.com to have the largest selection (and cheapest prices!) of kitchen and cooking items on the net. Just type any keyword such as Cooking gadgets in the search box.