Melintzanosalata (Greek Roasted Eggplant Salad)

Deliciously different! A perfect appetizer spread with crackers.

Ingredients

• 1 large eggplant
• 1 medium onion, finely chopped
• 2 garlic cloves, finely minced or crushed
• ¼ cup chopped parsley
• ¼ cup olive oil
• ¼ cup wine vinegar or lemon juice (juice of 1 lemon)
• Salt and pepper to taste

Directions

1. Place whole, washed eggplant in greased baking pan.
2. Bake at 350° oven 60 minutes, until soft. Allow skin to turn black so as to give a smoky flavor to the salad.
3. Allow eggplant to cool off a bit so you can handle it.
4. Slice the eggplant down the middle and scoop out the pulp. 
5. Put the eggplant pulp on a cutting board and chop it up finely.
6. Lightly sauté chopped onion and garlic in olive oil.
7. In a bowl, combine the chopped eggplant, onion and garlic mixture with all the olive oil, and vinegar or lemon juice.
8. Salt and pepper to taste.
9. Cover and refrigerate for at least 1 hour.
10. Adjust seasonings if necessary.

Serving Suggestions

Serve with pita bread, flat bread, or whole wheat/sesame crackers (like Ak Mak).