By Meal
Melitzanosalata (Eggplant salad)
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Ingredients Yield: About 2 cups Eggplants, medium 1 ½ kilos (3 pounds) Garlic cloves, crushed 2 – 5, to taste Extra-virgin Greek olive oil 60 – 125 ml (¼ - ½ cup) Distilled white vinegar 2 – 3 Tbsp. Sugar 1 tsp. Salt to taste Unshelled walnuts (optional) 60 gr. (1/2 cup), coarsely chopped Preparation Grill or bake eggplants whole, until charred and soft. Remove from oven and cool slightly. While eggplant is still hot, remove stem and skin. Cut lengthwise in half. Remove and discard as many of the seeds as possible. Place eggplant in a bowl and pour in the extra-virgin Greek olive oil. Stir with a fork until most of the oil is absorbed. Add the vinegar, salt, and sugar in alternating doses to achieve desired taste. Mix in walnuts, if desired. Serve. |
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