Salata Melitzanes (Eggplant salad)

 

                A Greck family meal is not complete without a salad, which is usally served as a separate course. This salad may also be served with barbecued or roast meat, and during Lent with crusty bread as a main meal.

                Rigani is a Greek variety of oregano, and so oregano is the obvious substitute if rigani is not available.

Serves 6

• 1 kg eggplants (aubergines)
• 1 large garlic clove, finely chopped
• 1 onion, finely chopped
• 2 firm ripe tomatoes, chopped
• 1 red bell pepper, thinly sliced
• 30 ml chopped parsley
• 5 ml dried rigani or oregano
• 125 ml olive oil
• 30 ml white wine vinegar
• Salt and pepper, to taste

1. Preheat the oven to 400F (200C).
2. Wash the eggplants, then dry with paper towel ; place on a baking sheet and bake for 30 to 40 minutes, until the skins are charred.
3. Allow to cool for 30 minutes.
4. Rub the skin off the eggplants with your fingers and discard ; squeeze the flesh to release any bitter juices, then chop roughly.
5. Place the eggplant in a bowl with the garlic, onion, tomatoes, bell pepper, parsley and rigani ; mix together the oil and vinegar and add to the other ingredients.
6. Toss well to combine ; refrigerate before serving.

BON APPETIT