Melizanosalata (Greek eggplant salad)
- 500 gram eggplant
- 1 clove of garlic
- 175 ml crumbed white bread
- 3 spoons lemon juice
- 125 ml olive oil
- 1 finely chopped onion
- 2 spoons of fresh chopped parsley
- Salt and pepper
Preheat the oven to 180ºC.
Use a fork to make little marks in the skin off the eggplant and let the eggplants stew for 30-50 minutes. Remove the peel of the skin and mash the pulp. Squeeze the garlic, mix in salt to bring the taste to your liking. Add the pulp of the eggplant and the breadcrumbs. Add onion, parsley and pepper. Let it cool for a while.
Serve with black olives and crackers. As an extra you could peel a tomato, chop it to fine bits and than add to the dish.