The Greek Feast--Athenian Eggplant Salad

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* Exported from MasterCook *

 

Athenian Eggplant Salad (Melitzanosalata)

 

Recipe By :The Greek Feast Santa Barbara Style (A Collection of Family

Recipes from Saint Barbara Greek Orthodox Church)

Serving Size : 0 Preparation Time :0:00

Categories : The Greek Feast

 

Amount Measure Ingredient -- Preparation Method

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1 small eggplant -- (about 3/4 pound)

2 cloves garlic -- coarsely chopped

1/4 medium onion -- coarsely chopped

2 tablespoons chopped fresh Italian parsley

1/4 teaspoon chopped fresh mint

1/2 teaspoon dried Greek oregano

1 1/2 teaspoons wine vinegar

juice of one lemon

1/4 cup olive oil

1/8 teaspoon salt

 

Heat oven to 450ºF. Prick the eggplant once with the point of a knife and place

it on a baking sheet in the oven. Roast until soft all the way through to the

center, about 50 minutes. Set aside and cool for 10 minutes or so. When cool

enough to handle, slit open and scrape out the pulp. Coarsely chop and transfer

to a bowl.

 

Add remaining ingredients to the bowl and stir to blend. Serve with pita bread.

 

Source:

" Olympus Press, P.O. Box 2397, Santa Barbara, CA 93120-2397 "

Copyright:

" 1999 by The Philoptochos Society of St. Barbara Greek Orthodox

Church, Santa Barbara, California "

 

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Per serving: 620 Calories (kcal); 55g Total Fat; (76% calories from fat); 6g

Protein; 33g Carbohydrate; 0mg Cholesterol; 286mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 11 Fat;

0 Other Carbohydrates

 

NOTES : A wonderful side dish or appetizer -- salsa-like in texture. Eggplant

can be cooked in the microwave. Wrap securely and cook until soft.

Nutr. Assoc. : 0 0 0 3771 0 0 0 0 0 0