Liturgical Year : Recipes : Baked Eggplant Salad

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Catholic Recipe: Baked Eggplant Salad

INGREDIENTS

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

Details

Serves: 6
Prep Time: 1 1/2 hours
Difficulty: • • • •
Cost: $$$$
For Ages: 11+
Origin: Greece

Food Categories

Feasts

None

Also Called: Melitzano Salata

DIRECTIONS

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

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