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Melitzanosalata

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Description Edit

Eggplant salad

Ingredients Edit

Directions Edit

  1. Put the eggplants in the oven, and cook until they feel very soft(about 40 minutes in a normal oven).
  2. Using a sharp knife, slice in half, and using a spoon, remove the inside 'meat' and place in a bowl.
  3. If the eggplants are well done, the inside should come out very easily.
  4. Put the garlic cloves in a garlic press and spread the garlic on top of the eggplant.
  5. Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time.
  6. When the oil is absorbed, the salad is ready.
  7. Put in a fridge to cool and serve with sprinkled parsley.

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