Melizano (eggplant salad)
1 kg of eggplant
7-8 tablespoons of olive oil,
2 bunches of parsley
1 lemon (or 2-3 tablespoons of vinegar),
1 onion,
2 cloves of garlic,
Salt to taste.
Select medium-sized young ripe eggplants, wash and pierce the peel with a fork in several places. Place them on a baking sheet and bake in the oven for about 45 minutes until soft. Remove the peel from the baked eggplant, knead the pulp, and then beat with lemon juice (vinegar) and salt. Add finely chopped onions, parsley and crushed garlic. Put the appetizer on a plate, pour olive oil and garnish with olives and herbs. Can be seasoned with yogurt or mayonnaise.
1 kg of eggplant
7-8 tablespoons of olive oil,
2 bunches of parsley
1 lemon (or 2-3 tablespoons of vinegar),
1 onion,
2 cloves of garlic,
Salt to taste.
Select medium-sized young ripe eggplants, wash and pierce the peel with a fork in several places. Place them on a baking sheet and bake in the oven for about 45 minutes until soft. Remove the peel from the baked eggplant, knead the pulp, and then beat with lemon juice (vinegar) and salt. Add finely chopped onions, parsley and crushed garlic. Put the appetizer on a plate, pour olive oil and garnish with olives and herbs. Can be seasoned with yogurt or mayonnaise.
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