Melitzanosalata is a Greek salad made from baked eggplants. It can be served as a side dish or as a dip.
Ingredients
4 eggplants
Garlic: 1 clove
Olive oil: 4 tablespoons
Balsamic vinegar: 1 tablespoon
Salt, lemon juice, white pepper: to taste
Cooking method
Bake eggplants in an oven for about an hour at 220 °C (it is better to use foil). Be sure to overturn eggplants several times to bake them evenly. Allow them to cool, then cut in two and gently remove the skin, grate the flesh and put it into the colander to drain.
To make dressing for the salad peel and grate garlic, mix it with balsamic vinegar, olive oil, salt, and pepper.
If you are going to serve Melitzanosalata as a side dish, you may add sweet pepper, Feta cheese, and parsley.
