Receta Eggplant salad with white cheese and olive spread
by katerina papaspiliopoulou
the recipe is one of the hundred variations of the original eggplant salad. It has passed all exams with a good grade.
Avg. 4/51 voto
Tiempo de Prep:
Greek
Tiempo para Cocinar:
Raciónes:1 bowl
Va Bien Con: greek salad
Wine and Drink Pairings:
ouzo, white dry wine
Ingredientes
2-3 big eggplants
2 red onions, medium, finely chopped
2 slices of bread (at least 2 days old)
2 tablespoons of olive spread
3 tablespoons of white soft cheese
3 garlic cloves, crushed
Parsley (a bunch)
2 tablespoons white wine vinegar
½ lemon (the juice)
1 cup extra virgin olive oil
Direcciones
Coat an oven dish with olive oil, put the eggplants and bake them in 180 °C for 35 â 40 minutes. During this time turn them around once or twice. Remove from the oven and let them chill. Then cut them in pieces.
Spread the lemon juice on the eggplants.
Put them in the blender along with the other ingredients to receive a smooth and tight mixture.
Receta Eggplant salad with white cheese and olive spread
Greek