The Melitzanosalata has a place on every Greek table and every Greek tavern, with the result that we consider it as a purely Greek appetizer
Servings 4 servings
- 1 kg Eggplants
- 1 Tbsp garlic mashed
- 2 Tbsp Apple Vinegar or white vinegar
- 1 fresh onion
- 1/4 cup olive oil
- salt to taste
- black pepper to taste
Gather all the ingredients.
Place the eggplants in a pan and poke them with a fork.
Bake the eggplant for about 45 minutes at 356 Fahrenheit until soft and not to get burned.
When they are ready, remove them in a bowl and wait for them to cool for 10 minutes.
Peel and chop the aubergines: When the aubergines have cooled, put them on the work surface, and with a sharp knife remove the blackened – burnt skins. Smash them with a fork.
In a food processor, add the garlic, apple cider vinegar or white wine vinegar and the olive oil. Add it to the bowl with eggplant and pepper. Stir until all of the ingredients are completely combined and season to taste. To serve, garnish with spring onion, parsley, and drizzle with some Greek extra virgin olive oil.
- Allow the aubergines to cook and soften well,
- Put the hot aubergines in a colander to drain and cool,
- Vinegar or Lemon in eggplant salad enhances the taste,
- Definitely garlic in the eggplant salad either in mashed form or in the form of garlic oil. That is, mash 2-3 tbsp. garlic with enough olive oil. Let it sit for a while and flavor the olive oil,
- Freeze the eggplant salad in the fridge for a while so that the ingredients stand and the flavors taste nice,
- The next day is even more beautiful,
Serving: 1serving | Calories: 187kcal | Carbohydrates: 16g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 6mg | Potassium: 573mg | Fiber: 8g | Sugar: 9g | Vitamin A: 87IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg