Eggplant Salad (Melitzanosalata)

• eggplants3 lbs

  (about 3 or 4 long eggplants)

• small onion, grated↗1
• garlic cloves, crushed↗2
• large tomatoes, peeled, seeded & chopped into small pieces↗1
• olive oil↗3⁄4 cup
• vinegar↗1 tablespoon
• salt and pepper, to taste
• ripe olives↗
• large green pepper, seeded and sliced into rings↗1

Step-by-step instructions

1. 1

   Prick eggplants, place them in a baking pan and bake in 350F oven for about one hour or until soft.

2. 2

   Allow skin to shrivel and turn black so as to give a smoky flavor to the salad.

3. 3

   Peel eggplants whil still hot and chop flesh into small pieces.

4. 4

   Continue chopping while slowly adding the onion, garlic, tomato, oil, vinegar, salt and pepper.

5. 5

   Place in salad bowl and garnish with olives and green pepper rings.