Melitzanosalata

A favourite starter.

Melitzanosalata

Ingredients

  • 2 aubergines
  • Olive oil
  • 2 garlic cloves
  • 1 small red onion
  • 2 Tbsp balsamic vinegar
  • salt
  • 7 parsley branches
  • 50 gr feta cheese

Preparation

Wash the aubergines, cut the top and pierce some holes on the skin.

Wrap in kitchen foil and put in 200 oC oven until they become soft (about 50 min).

Remove foil and put in grill until they get some colour. A bit of smoky flavour goes a long way in this dish.

Put out to cool, covered in the foil.

Once cool, peel off the skin by hand, and peel off long aubergine bits.

Mix with remaining (blended) ingredients (except feta) using two forks to pull appart a bit more. Keep in fridge to cool down.

Serve with grated feta cheese on top.

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