Greek Eggplant Salad – Μελιντζανοσαλάτα1 Comment » May 3rd, 2009 | By Tobias | Category: Dips, Recipes, Salads and Dressings
The Greek Eggplant Salad – Melintsanosalata – is very similar to the Baba Ganoush. The only difference is the use of Tahini, that is not used at all in the Greek Eggplant Salad. Besides that you can prepare the salad very creatively. I am describing here the basic recipe which you can expand according to your taste. You can add yoghurt, parsley, capers, chopped tomatoes, roasted onions or even mayonnaise.
Preparation Time: 5 minutes
Baking Time: 15-30 minutes
- 4 large eggplants
- Juice of one lemon
- large sipp olive oil
- 4 cloves of garlic
- salt and pepper
- some cummin
Wash the eggplants and put them into the pre-heated oven at 220 degrees centigrade. Bake them until they are soft and the skin bubbles. (approx. 30 minutes according to the size). For the last 15 minutes of the baking time put the garlic cloves into the oven. That takes the edge off the garlic.
Let the eggplants cool down a bit, then peel them. The skin will come off easily. Put one half of the eggplants into the blender and chop the other half in small cubes.
Mix both halves in a bowl. Add the lemon juice, the oil, the garlic and season all with salt and pepper. Sprinkle some cummin on top.