Melitzanosalata [ Eggplant Salad ]

Ingredients

•     1 οnion
•     4 eggplants
•     Salt
•     Pepper
•     2 cloves of garlic
•     1 tomato
•     3/4 cup olive oil
•     1 tablespoon vinegar

Directions

1. Wash all vegetables well.
2. Grate onion and place in a bowl. (do not use a very big onion)
3. Cut tomato into small pieces and set aside.
4. Crush garlic and set aside.
3. Preheat oven at medium heat.
4. Put eggplants in a baking pan and bake them in moedium heat until they become soft (aprox. 1 hour). Dont worry if the eggplant skins burn a little.
5. Take eggplants out of the oven and while still hot remove their skin.
6. Cut eggplants into small pieces over a large bowl.
7. Add onion, garlic, tomato, olive oil, vinegar, salt and pepper and blend together.(Depending on the texture you want the dish to have you can either use a wire sift and lightly mix it or use an electric mixer and create the more creamy version).

Source: Greekrecipes.gr