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  Added: Oct 09, 2007  •  Visited (712)  •  Print version Print this recipe (30)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Eggplant Salad
(Melitzanes Salata)
What You Need:
  • 2 eggplants
  • 2 tablespoons lemon juice
  • 2 tablespoons minced onion
  • 2 tomatoes, peeled and chopped
  • 1 clove garlic, minced
  • teaspoon oregano
  • 1 tablespoon wine vinegar
  • 3 tablespoons olive oil
  • teaspoon salt
  • Pepper to taste

  • How To Cook:
    1. Cut the eggplants in half and cook in a covered casserole in the microwave oven until fork tender (about 10 to 15 minutes).

    2. Rearrange while cooking, if they are not cooking evenly. Chill. Peel. Discard the centers if too seedy; if not, use them.

    3. Dice the eggplant into small pieces. Add the remaining ingredients and mix carefully so as not to mash the eggplant.

    4. Chill well before serving. May be served on a bed of lettuce.

    TIP:
        Put the thicker parts of the eggplant to the outside of the casserole while cooking. This will help the eggplant cook more evenly.
     
    To Serve: 6
    This recipe is also available in:
    Cuisine Europe Greece
    Main Ingredient Vegetables Eggplants
    Main Ingredient Vegetables Tomatoes
    Main Ingredient Vegetables Garlic
    Dish Salads

     





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