Eggplant Appetizer (Salata Melitzana) Recipe
Ingredients
1 large eggplant
1 medium onion, minced
1 garlic clove, crushed in a garlic press
1 teaspoon chopped parsley
1/2 teaspoon freshly dried mint
1/2 cup olive oil
1 tablespoon wine vinegar (or more to taste)
Juice of 1 large lemon
Salt and 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.
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