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Melitzanosalato (greek Eggplant Salad)

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CATEGORY CUISINE TAG YIELD
Eggs Greek Salad 4 Servings

INGREDIENTS

1 Eggplant
2 T Olive oil
Salt and pepper
1 Clove garlic, minced
1 Garden tomato, diced
2 T Minced parsley
1 T Grated onion
1 t Dried oregano
2 T Wine vinegar

INSTRUCTIONS

From:    Deborah Kirwan <dkkirwan@CREIGHTON.EDU>  Date:    Wed, 26 Jun
1996 13:34:26 -0500 Bake eggplant in moderate  oven (350 degrees F) 1
hour.  Cool, peel and dice. Put olive oil,  salt and pepper, and garlic
in bowl. Combine eggplant, tomato,  parsley, onion and oregano in the
bowl. Pour vinegar over and mix  thoroughtly.  Chill.  EAT-L Digest 25
June 1996  From the EAT-L recipe list.  Downloaded from Glen's MM
Recipe Archive,  http://www.erols.com/hosey.

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