in Greece

Melintsanosalata

Spread the love

Ingredients for 3 servings:

  • 1 large eggplant(s)
  • 3 cloves garlic, medium-sized
  • 1 tbsp olive oil
  • 1 tbsp mayonnaise
  • 1 tbsp vinegar
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Eggplant salad

Wash, trim, and halve the eggplant. Then sear it in a frying pan in olive oil. Then place it in a preheated oven (180°C) and roast until soft. Scrape out the flesh from the cooled eggplant and mix it with the crushed garlic, olive oil, and mayonnaise (you can purée it lightly with an immersion blender if desired). Season with vinegar and salt to taste.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leek rolls

Sweet and sour lentils