| 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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