Eggplant Appetizer (Salata Melitzana)
|Onion||1 Medium, minced|
|Garlic||1 Clove (5 gm), crushed in a garlic press|
|Chopped parsley||1 Teaspoon|
|Freshly dried mint||1⁄2 Teaspoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|Wine vinegar||1 Tablespoon (Or More To Taste)|
|Lemon juice||1 Large|
To prepare eggplant, place in a baking pan and prick top in four or five places with a fork.
Bake at 350Â°F about 45 minutes, or until skin is wrinkled and the surface is soft.
Cool eggplant slightly and cut in half.
Scoop out the flesh and place in a blender.
Add onion, garlic, parsley, and mint.
Blend until well mixed.
Combine olive oil, vinegar, and lemon juice.
Add to the eggplant mixture and blend well.
Season with salt and pepper.
Serve with toasted french or pita bread.
May also be used as a dip for fresh vegetables, or served separately as a first course.