There are so many ways to enjoy eggplant but truthfully, not many people know the joys of this mystery vegetable. Here is an easy and delicious salad courtesy of Loblolly Farms in Accomac, Virginia on the Eastern Shore. It is a cold, thick & aromatic salad call Melitzanosalata in Greece. It's usually served with wine and olives and is a perfect companion to fish or roasted meat. Enjoy!
What you need:
3 medium eggplant
1 small onion, minced
2 garlic cloves, minced
1 large tomato, chopped into small pieces
1/4 c. olive oil
3 Tbsp red wine vinegar
1 tsp oregano
Salt & Pepper to taste
Greek black olives (Kalamata); Green Bell Pepper rings
Preheat oven to 375 degrees. Place eggplants on a baking sheet and bake 45 min or until skin turns black (this will add a smoky flavor to the salad). Peel off the skin while still warm, chop flesh into small pieces. Add onion, garlic, tomato, oil, vinegar, oregano, salt and pepper. If needed to thicken and smooth the salad add additional oil and vinegar. Place in a salad bowl, cover, and chill well. Garnish with olives and pepper rings. Serves 6.