Melitzanosalata

Melitzanosalata ( Greek μελιτζανοσαλάτα , pronunciation [ mɛlidzanɔsaˈlata ], 'eggplant salad') is a starter in Greek cuisine made from eggplant . These give it a typical brown-gold color.

The aubergines roasted in the oven are cut into small pieces without the skin or seeds and processed into a puree with crushed garlic . Olive oil and wine vinegar or lemon juice are added while stirring constantly and finely chopped parsley is incorporated.

Variants also know the addition (in any combination) of grated onions, sweet, red peppers or walnuts. Another important variant is flame the eggplant over an open flame instead of baking in the oven, which gives the salad a smoky taste.

Melitzanosalata is usually served with other starters and bread.

literature

• Marianthi Milona (author); Werner Stapelfeldt (Ed.): Greece. Greek specialties. Könemann Verlag, Cologne 2001, ISBN 3-8290-7422-0 , p. 27.