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ISO Joe, a tad late but REC: Melitzanosalata - Greek Eggplant Salad (smooth)

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Joined: Dec 21, 2005


Posted to Thread #6066 at 6:49 pm on Mar 14, 2007

Hi Joe,

This is the recipe from A Little Greek Cookbook which is so good, and different from others posted before.

REC: Melitzanosalata - Greek Eggplant Salad

2 large eggplants
2 cloves garlic, sliced
5 T olive oil
1 lemon, juiced
salt & pepper
2 T plain yogurt
parsley and olives to garnish
toasted bread or crisp pita bread pieces

Wash and dry eggplants and prick all over with a fork. Roast at 350 for 1 hour, turning occasionally. When cool, cut in half and scrape out flesh into a sieve and press to extract bitter juices.

Place eggplant into a blender (or cuisinart) with the rest of the ingredients, excluding oil and yogurt, and puree until smooth. Add oil slowly while machine is running. Mix in yogurt and taste, adjusting seasonings as desired.

Serve on a pretty platter decorated with parsley and olives.

Keeps 3-4 days in refrigerator.

Hope you try this sometime!

"Well-behaved women rarely make history."

LT Ulrich

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