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