Eggplant Appetizer (Salata Melitzana) Recipe
Ingredients
| Eggplant | 1 Large | |
| Onion | 1 Medium, minced | |
| Garlic | 1 Clove (5gm), crushed | |
| Parsley | 1 Teaspoon, chopped | |
| Dried mint | 1/2 Teaspoon | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Wine vinegar | 1 Tablespoon | |
| Juice of 1 large lemon | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
To prepare eggplant, place in a baking pan and prick top in four or five places with a fork.
Bake at 350°F about 45 minutes, or until skin is wrinkled and the surface is soft.
Cool eggplant slightly and cut in half.
Scoop out the flesh and place in a blender.
Add onion, garlic, parsley, and mint.
Blend until well mixed.
Combine olive oil, vinegar, and lemon juice.
Add to the eggplant mixture and blend well.
Season with salt and pepper.
Chill.
Serve with toasted french or pita bread.
May also be used as a dip for fresh vegetables, or served separately as a first course.
Bake at 350°F about 45 minutes, or until skin is wrinkled and the surface is soft.
Cool eggplant slightly and cut in half.
Scoop out the flesh and place in a blender.
Add onion, garlic, parsley, and mint.
Blend until well mixed.
Combine olive oil, vinegar, and lemon juice.
Add to the eggplant mixture and blend well.
Season with salt and pepper.
Chill.
Serve with toasted french or pita bread.
May also be used as a dip for fresh vegetables, or served separately as a first course.
Chef
