Liturgical Year : Recipes : Baked Eggplant Salad

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

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Feasts (0)

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