Recipe for Greek Aubergine Melitzanosalata 
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Yield:
6
Ingredients:
Amount Ingredient
4 x Eggplants (Aubergines), long type
1/2 x or 1 small Vidalia or sweet type Onion, peeled and grated
2 x Cloves fresh Garlic, crushed, peeled, finely minced
1 lrg tomato, peeled, seeded and chopped into small pieces
1 tbl Fresh Lemon Juice or Vinegar
3/4 cup Olive Oil
Table or Kosher Salt
Black Pepper
black Olives
Green Bell Peppers, cored, seeded, membranes remove and sliced crosswise
into rings
Instructions:
Instructions: Wash eggplant and place in a baking pan and bake at 350 Degrees F. until soft (about 1 hour). Allow skin to blacken to give a smoke flavor to the salad. Skin eggplants while still warm. Discard peelings and remove excess seed, if any. Chop into small pieces. Slowly combine with onion, garlic, tomatoes, lemon juice or vinegar. Drizzle in oil. Sprinkle with salt and black pepper. Place mixture in a salad bowl. Garnish with olives and green pepper rings or parsley. Sprinkle or serve with Feta Cheese if desired (optional). Serve with roasted meat, or grilled or fried fish.

Also may be served as an appetizer.

Serves 6

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