MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Greek Grilled Eggplant Spread (Melitzanosalata)
Categories: Vegetables, Citrus, Herbs
     Yield: 4 servings

     3 lg Purple eggplants
 1 1/2 ts Garlic; minced
   1/2    Red onion; diced
     3 tb Olive oil
   1/4 c  Lemon juice
     3 tb Red wine vinegar
          Salt
          Parsley; garnish

 Set the oven @ 400°F/205°C.

 Using a fork, pierce the eggplants all over and place
 them on a clean baking sheet. Transfer to the oven and
 bake until completely soft and the skins have browned,
 about 45 minutes.

 Meanwhile, in a medium bowl, add the garlic, onion,
 olive oil, lemon juice, and vinegar. Stir to combine.

 Transfer the eggplants to a clean cutting board. Using a
 spoon, scoop out the flesh and discard the skin. Chop
 the eggplants and transfer to the bowl with the olive
 oil mixture. Stir to combine. Season with salt, and
 serve garnished with chopped parsley.

 Recipe by: Kostas Feidantsis & Dimitris Koparanis

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.