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    You are in: Home / Greek / Melitzanosalata - Aubergine Salad - Eggplant Salad Recipe
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    Melitzanosalata - Aubergine Salad - Eggplant Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Manami's Note:

    "Eggplant salad with tomatoes and onions is a snapping opening dish with a vinegary edge" was the way this salad was reviewed in the New Yorker Magazine with reference to their first course for dinner. There was only one problem - they didn't publish the recipe! So I looked and found this on Greekcuisine.com. It lived up to my expectations so am sharing this with you.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450°F.
    2. 2
      Wash eggplants, pierce all over with the tines of a fork place in baking dish or pan.
    3. 3
      Bake for about an hour or until soft.
    4. 4
      Allow skin to turn black so as to give a smokey flavour.
    5. 5
      Skin eggplants while hot and chop.
    6. 6
      Continue chopping while slowly adding the onion, garlic, tomatoes, oil, vinegar, salt and pepper.
    7. 7
      Place in salad bowl and garnish with black olives and green pepper rings.
    8. 8
      Serve with roast meat, grilled or fried fish, on slices of warm crusty French bread or as an appetizer with pita wedges.

    Ratings & Reviews:

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    Nutritional Facts for Melitzanosalata - Aubergine Salad - Eggplant Salad

    Serving Size: 1 (359 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 321.1
     
    Calories from Fat 248
    77%
    Total Fat 27.6 g
    42%
    Saturated Fat 3.8 g
    19%
    Cholesterol 0.0 mg
    0%
    Sodium 8.3 mg
    0%
    Total Carbohydrate 19.5 g
    6%
    Dietary Fiber 10.0 g
    40%
    Sugars 8.3 g
    33%
    Protein 3.3 g
    6%

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