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Receta Melitzanosalato (Greek Eggplant Salad)
by Global Cookbook

Melitzanosalato (Greek Eggplant Salad)
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Ingredientes

  • 1 lrg Eggplant
  • 2 Tbsp. Extra virgin olive oil Salt and pepper
  • 1 x Clove garlic, chopped
  • 1 lrg Garden tomato, diced
  • 2 Tbsp. Chopped parsley
  • 1 Tbsp. Grated onion
  • 1 tsp Dry oregano
  • 2 Tbsp. Wine vinegar

Direcciones

  1. Bake eggplant in moderate oven (350 degrees F) 1 hour. Cold, peel and dice. Put extra virgin olive oil, salt and pepper, and garlic in bowl. Combine eggplant, tomato, parsley, onion and oregano in the bowl. Pour vinegar over and mix thoroughtly. Chill.