20...
Papou showing me how to roast and peel the eggplants to make this traditional Greek eggplant salad.
Ingredients
1 large eggplant or several small ones. (approx. 2 lbs.)
1-2 Tablespoons unseasoned dry bread crumbs
1 small onion (optional)
1-2 garlic cloves
1 Tablespoon freshly chopped parsley
11/2 teaspoon salt
1/4 tsp. black pepper
1/4 cup olive oil
1-2 Tablespoons red wine vinegar
Directions
Slice and discard at least 1 inch off each end of the eggplants.
There are two methods to cook the eggplants: 1) Place eggplant on a baking sheet and roast in a pre-heated 375˚f oven for about one hour or until skin becomes wrinkled and the flesh is soft to touch. 2) Place the eggplant over a medium temperature grill, rotating the eggplant until the flesh is soft. The grill method will add an extra smoky flavor to the salad which is very pleasant.
When the eggplant is cooked, dip the eggplant in a bowl of cold water, remove and peel quickly.
Transfer to a platter or a colander and allow to cool.
Slice the peeled eggplant and puree in a food processor or blender adding the bread crumbs, onion and garlic.
Continue beating on medium speed, slowly adding the olive oil in a thin stream until finished.
Next add the vinegar the same way as the oil.
Fold in the remaining ingredients, fresh chopped parsley, salt and black pepper to taste.
Blend until the consistency resembles a stiff mayonnaise.
Garnish with a drop of olive oil, and one or three Kalamata olives.