MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Greek Grilled Eggplant Spread (Melitzanosalata)
Categories: Vegetables, Citrus, Herbs
Yield: 4 servings

3 lg Purple eggplants
1 1/2 ts Garlic; minced
1/2 Red onion; diced
3 tb Olive oil
1/4 c Lemon juice
3 tb Red wine vinegar
Salt
Parsley; garnish

Set the oven @ 400ºF/205ºC.

Using a fork, pierce the eggplants all over and place
them on a clean baking sheet. Transfer to the oven and
bake until completely soft and the skins have browned,
about 45 minutes.

Meanwhile, in a medium bowl, add the garlic, onion,
olive oil, lemon juice, and vinegar. Stir to combine.

Transfer the eggplants to a clean cutting board. Using a
spoon, scoop out the flesh and discard the skin. Chop
the eggplants and transfer to the bowl with the olive
oil mixture. Stir to combine. Season with salt, and
serve garnished with chopped parsley.

By Kostas Feidantsis & Dimitris Koparanis

Yield: serves 4

RECIPE FROM: https://www.saveur.com

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