Eggplant Salad (Salata Melitzanas)
(6 to 8 servings)
1 large eggplant
1 small onion, chopped
Salt and freshly ground pepper to taste
1/2 cup olive oil
1-1/2 Tbsp wine vinegar
Chopped parsley, tomato wedges and black olives for garnish
Preheat oven to 350 F.
Bake eggplant for about 1 hour, or until soft.
Remove the skin from the eggplant and chop the flesh. Combine the eggplant, onion, salt, pepper, olive oil and vinegar. Mix well. Garnish with parsley, tomato wedges and olives.
*The New York Times Cookbook