Eggplant Salad - Melitzanosalata

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.

First Method

Ingredients

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

Preparation

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.

Second Method

Ingredients

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

Preparation

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.

Serve garnished with a little parsley and olives.

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