Eggplant Salad with Garlic
Simple Recipes Vegetables Greek Salads
In Greece it's called Melitzanosalata and it's similar to our Romanian eggplant salad with onion.
Ingredients
1 large eggplant (or 2 smaller ones)
2-3 garlic cloves
5 tablespoons olive oil
2 tablespoons lemon juice
50g goat feta cheese
a few sprigs of parsley
salt, pepper
How to prepare eggplant salad with garlic
- Roast the eggplants and peel them following the instructions here. Place the flesh in a colander and let it drain for 30 minutes.
- Chop the eggplant flesh.
- In a small bowl, crush the garlic cloves with a pinch of salt. Then slowly add 1 tablespoon of oil, as if making mayonnaise, until you get a paste. Then slowly add the rest of the oil and lemon juice and whisk with a small whisk until you get an emulsion-like sauce.
- Slowly pour the emulsion over the eggplants and keep mixing until everything is incorporated - the eggplants will lighten a bit and become fluffy. You can add a little more olive oil if you want a softer salad, like a dip.
- Add the crumbled feta and mix well.
- Finally, adjust salt and pepper to taste, then add the finely chopped parsley.
