Greek Food Recipes - Melitzano Salad
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5-6 servings 4-5 eggplants 2-3 ripe tomatoes, finely diced 1 small onion, grated 2 teaspoons parsley, finely chopped 150 grams (5 oz) refined oil The juice of one lemon Salt-pepper Melitzano Salad Pierce the eggplants with a fork, place them in a pan and bake in a medium oven for about an hour and a half. Remove the eggplants from the oven, let them cool and prepare them as follows: slice each eggplant in the middle and scoop out the pulp. Finely chop the pulp, drain it to remove all liquid and place it in a bowl. Drain the diced tomatoes and add them to the eggplant pulp along with onions, salt and pepper and parsley. Gradually add the lemon juice and oil while mixing all the time. Note: you may replace the refined oil with a jar of mayonnaise. Greek Food Recipes Greek Salads Greek Salad Melitzanosalata Greek Starters Saganaki with Cheese Saganaki Shrimps Spinach pie Chicken soup Tzatziki Keftedes Greek Specialties Fasolada Magiritsa Stifado Moussaka Chicken with Noodles Meat Pie Pastitsio Stuffed Tomatoes Dolmades Meat & Poultry Lamb on the Spit Kokoretsi Roast Lamb Lamb Fricassee Beef Ragou Souvlaki (Kebab) Traditional Cakes Semolina Cake Halvas Cake Baklavas  Easter Cookies Tsoureki

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