Friday, April 27


Melitzanosalata is a Greek eggplant salad. It isn't a leafy salad, it is actually an eggplant based puréed salad. Served traditionally as either a side dish or appetizer alongside a flatbread to scoop it up with.

Serves 4-6
Full time: 1 hour 20 minutes
You will need:

2 lg. eggplants
3/4 cup olive oil, divided 1/4 & 1/2 cup
1/4 cup lemon juice
4 tbsp salt
1 tbsp minced garlic
1 tbsp dried oregano

Let us begin:

Preheat oven to 350

Slice eggplant thick a little less then 1/2" but more than 1/4"

Spread slices out on parchment lined baking sheets

Sprinkle heavily with all the salt and drizzle with 1/4 cup olive oil

Allow to roast in oven for 1 hour or until golden

Once done, remove from trays and put in blender or food processor. Pulse to a coarse chop

Add in remaining ingredients and purée down to a heavy chunky texture

Move to bowl and allow to cool. Serve with bread or meals!