Aubergine Salad

Aubergine salad (Melitzanosalata)








INGREDIENTS
(6 servings)

• 6 round aubergines
• garlic (3 cloves)
• onion
• oil
• juice of lemon or vinegar
• salt
• pepper
• parsley

METHOD

Prick the aubergines with a fork and bake them in hot temperature. When they are soft enough,
cool them and peel them carefully. Chop the aubergines and put them in a blender until they become a pulp.

Gradually add the onion, garlic, parsley and lemon juice or vinegar into the blender and continue working with the mixture until the pulp becomes soft.
Add any salt if necessary.
Check this book you may find it useful.
Culinaria Greece: Greek Specialties

Baked feta cheese with oregano

Feta sto fourno me rigani


INGREDIENTS
• feta cheese
• green pepper (two – three circles)
• onion (two – three circles)
• red chili pepper
• Oregano
• Olive oil

METHOD
Cut pieces of aluminum foil and place on each of them a piece of feta cheese (not too thick). Add onion circles and peppers. Dredge oregano and red chili peppers over the feta cheese, add some drops of olive oil and fold the aluminum pieces. Bake in preheated oven for 15-20 minutes.