Melitzanosalata, an eggplant salad from the monks of mount Athos

Ingredients

• 3 eggplants
• 1 red pepper
• 1 clove of garlic or as much as you like
• 3 Tbsp of finelly chopped parsley
• 3 Tbsp of olive oil
• 1 Tbsp of vinegar
• Salt and pepper
• 50 gr grated feta, optional

Preparation

Pierce the eggplants with a fork and bake them on the grill or in the oven until they are soft inside. Of course, the best of all, if possible, is to grill them directly in a flame so that the skin is charred and gives the eggplant salad its smoky flavor. Along with the eggplants roast the pepper too.

After they have softened, leave them aside to cool and remove the flesh with a spoon. Remove the seeds that are gathered in clusters and put the eggplants on a clean kitchen towel with which we squeeze the eggplants to expel all the excess liquid.

Remove also the skin and seeds of the pepper and cut it into small pieces. Then put the eggplants in a bowl and mash them with a fork or cut them into smaller pieces with a knife. Add the rest of the ingredients and mix.

Πηγή: https://cookeatup.com/en/melitzanosalata-agioreitiki/