in Greece

Melidsano – Salad

updated

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Ingredients for 1 servings:

  • 2 eggplants (approx. 700g)
  • 2 tbsp lemon juice
  • 4 garlic cloves
  • 3 tbsp olive oil
  • 1 tbsp mayonnaise
  • 1 pinch(s) of sugar
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Eggplant salad, eggplant cream, good for grilling

Preheat oven to 225°C. Wash the eggplants and pierce them all over with a fork. Bake on a baking rack in the oven (lined with aluminum foil) on the middle rack for 30-40 minutes, turning occasionally. Let the eggplants cool slightly and peel off the skin. Finely chop the flesh with a sharp knife and drizzle with lemon juice. Peel the garlic, chop very finely, and stir in. Stir in the mayonnaise and oil. Season with salt, pepper, and sugar. Refrigerate for a few hours.

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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.

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