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Catholic Recipe: Baked Eggplant Salad


  • 3 large eggplants
  • 1 onion, grated
  • 2 tomatoes, cut in small pieces
  • 2 tablespoons chopped parsley
  • 1 cup olive oil
  • 3 tablespoons vinegar
  • salt, pepper
  • black and green olives
  • 3 green peppers, sliced


Serves: 6

Prep Time: 1 1/2 hours

Difficulty: • •

Cost: $$$$

For Ages:11+

Origin: Greece


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Also Called: Melitzano Salata


Bake eggplants 1 hour at 350° or until eggplant is soft to touch. Remove from oven. Dip in cold water. Skin. Remove stem; mince. Combine eggplant with onion, tomatoes, parsley, oil, vinegar, salt, pepper. Mix well with wooden spoon. Serve salad garnished with olives, green peppers. Yield, 6 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965