Eggplant Salad - Melitzanosalata
Appetizers
An easy to prepare and delicious appetizer.
- Four medium size eggplants
- Three garlic cloves
- 1/2 cup of olive oil
Put the eggplants in the oven and cook until it feels very soft (about 40 minutes). Using a sharp knife, slice in half and using a spoon, remove the inside and place in a bowl. If the eggplants are well done, the inside should come out very easily. Put the garlic cloves in a garlic press and when well minced spread the garlic on top of the eggplant.
Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time. When the oil is absorbed, the salad is done.
Put in a fridge to cool down and serve with sprinkled parsley.
