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Melitzanosalata (aubergine Salad)

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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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