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EGGPLANT SALAD (Melitzanosalata)



  1.  Preheat oven.
  2. Pierce each eggplant in a few places with a fork.
  3. Place the eggplants on a tray.
  4. Put in the preheated oven turning occasionally to prevent burning, for about 15 minutes or until the eggplants are soft and the skin is black.
  5. Allow the eggplants to cool.
  6. When the eggplants are cool, peel and discard the skin as well as any juices that have dripped into the baking pan.
  7. Place the eggplant flesh in a blender.
  8. Add all the ingredients except the yogurt.
  9. Pulse on medium speed for 1 minute.
  10. Empty in a bowl and gently stir in the yogurt.
  11. Refrigerate for 8 hours or over­night before serving with warm pita.

»   Beetroot Salad

»   Black Eyed Bean Salad

»   Cabbage Salad

» Cheese Pie ( tyropitta )

»   Eggs- mayonnaise

»   Greek Salad (Horiatiki Salata)

»   Houmous (chickpeas dip)

»  Melitzanosalata – Eggplant Salad

»   Prawns saganaki

»  Skordalia (Garlic Dip)

»  Steamed Mussels

»  Stuffed Vine Leaves ( Dolmades )

»   Taramosalata – Fish Roe Salad

»  Tuna Salad (Tonosalata)

»   Tzatziki - The Traditional

»  Tirokafteri (spicy cheese spread)

»   Fried Aubergines And Courgettes

»  Scrambled Eggs With Tomatoes      (strapatsada)

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