Melitzanosalata – Eggplant Salad
.1 big eggplant
.1 medium size red, ripe tomato cut in small cubes
.100gr. feta cheese, crushed
.1tbsp parsley finely chopped
.2-3 tbsp olive oil
.1-2 tbsp balsamic vinegar
.1 small glove of garlic smashed
.salt, pepper, oregano
Wash, dry and wrap the eggplant in aluminum foil and place it in the oven for 30-40 minutes until it is soft enough. Unwrap and peel the eggplant with the aid of a sharp knife.
Place the eggplant in a plate and cut along in such a way so it looks like a half moon.
Mix the oil, vinegar, garlic, salt, pepper and oregano and sprinkle the eggplant (1-2 tbsp). Add the tomato, the feta cheese and the parsley. Sprinkle with the rest of oil mixture.
You must try it….