| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Greek | Greek | 1 | Servings |
INGREDIENTS
| 3 | Aubergines, eggplant up to | |
| 3/4 | c | Olive oil |
| 1 | Grated onion | |
| 1 | T | Vinegar |
| 1 | Cloves garlic, crushed up | |
| to 2 | ||
| Salt and pepper | ||
| 1 | Tomato, chopped | |
| Black olives and green | ||
| peppers garnish |
INSTRUCTIONS
4 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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