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460Melitzanosalata1

Eggplants salad

4
45′
PRODUCTS USED
CATEGORIES
LENT BEGINNERS APPETIZER
INGREDIENTS

4 eggplants
5 cloves of garlic
½ small cup Horio Koroneiki Variety
3 tbsp Horio red vinegar
Kalamata olives (optional)
salt and pepper

EXECUTION
  1. Rinse the eggplants thoroughly. With a knife, carve them open.
  2. In a preheated oven, bake them at 180 C  for about 45 minutes.
  3. With a spoon, scoop out all the eggplant pith. With a fork, stir well until the pith gets mashed and homogenized.
  4. Add salt, Horio Koroneiki Variety, vinegar and pepper and mix them well. Serve with Kalamata olives and some extra olive oil.

 

SEE ALSO
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SEE ALL RECIPES
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