Name: Melitzanosalata (Aubergine Salad)
Ingredients: 3 Aubergines (eggplant) (up to 4); 3/4 c Olive oil; 1 sm Grated onion; 1 tb Vinegar; 1 Cloves garlic, crushed (up to 2); Salt and pepper; 1 lg Tomato, chopped; Black olives and green peppers (garnish)

It is a myth to think that because I'm somebody famous or well-known or because I'm slick or clever, or because I package my little presentation in lingo and terminology that's kind of at the core of contemporary vernacular that somehow this influences people. You know what gets people saved? Not that kind of influence. What gets people saved is a recognition of who Jesus Christ is and an honest evaluation of their condition and the need for the Savior. What we need is not more people trying to influence society. We need more people preaching the gospel. It's confrontation, not influence.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs	Greek	Greek	1	Servings

INGREDIENTS

3		Aubergines (eggplant) (up to 4)
3/4	c	Olive oil
1	sm	Grated onion
1	tb	Vinegar
1		Cloves garlic, crushed (up to 2)
		Salt and pepper
1	lg	Tomato, chopped
		Black olives and green peppers (garnish)

INSTRUCTIONS

Wash aubergines, place in baking pan and bake in moderate oven (about 350F)
for about one hour or until soft.  allow the skin to turn black so as to
give a smoky flavour to the salad. Skin aubergines while still hot and shop
in small pieces. Mix with onion, garlic, tomatoes, oil, vinegar, salt and
pepper.  Garnish with olives and pepper rings.  Serve with roast meat, and
grilled or fried fish or as appetizer.  Serves six.
From archives of rec.food.recipes
Date: Tue, 31 Jan 1995 08:20:10 GMT
From: trev@wg.icl.co.uk (Trevor Hall)

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