Melitzanosalata is besides acknowledged as Eggplant Salad. Learn how to make/prepare Eggplant Salad by following this comfortable recipe.
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• 3 Pounds eggplant
• 2 Garlic cloves, mashed
• 2 tbsp Onions, fine chopped
• 1/4 Cup flat-leaf parsley, chopped
• 1/4 Cup strained yogurt
• 1/4 Cup extra-virgin olive oil
• 2 tbsp Red-wine vinegar
• Salt and pepper to taste
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| • | Preheat the broiler and trim the stem ends of the eggplant and make 4 little cuts in each.
| | • | Broil the eggplant 2 or 3 inches from heat up source, turning, until evenly browned and very soft in the middle, for about 15 minutes.
| | • | Let it cool.
| | • | Scrape the flesh aside from the skins and take aside as a lot seed as possible.
| | • | Squeeze the flesh between paper towels to eliminate the additional moisture.
| | • | Put the garlic, onions, and vinegar in a food processor and process until fine chopped.
| | • | Combine the eggplant, yogurt, and parsley with it, and pulse it 3 times.
| | • | Add the oil in a stream while pulsing until smooth, do not all over mix.
| | • | Add with salt, pepper, olive oil and vinegar.
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