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Eggplant Salad
(Melitzanes Salata)
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| What You Need: |
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2 eggplants
2 tablespoons lemon juice
2 tablespoons minced onion
2 tomatoes, peeled and chopped
1 clove garlic, minced
˝ teaspoon oregano
1 tablespoon wine vinegar
3 tablespoons olive oil
˝ teaspoon salt
Pepper to taste
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| How To Cook: |
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1. Cut the eggplants in half and cook in a covered casserole in the microwave oven until fork tender (about 10 to 15 minutes).
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2. Rearrange while cooking, if they are not cooking evenly. Chill. Peel. Discard the centers if too seedy; if not, use them.
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3. Dice the eggplant into small pieces. Add the remaining ingredients and mix carefully so as not to mash the eggplant.
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4. Chill well before serving. May be served on a bed of lettuce.
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TIP:
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Put the thicker parts of the eggplant to the outside of the casserole while cooking. This will help the eggplant cook more evenly.
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