4-5 eggplants (Aubergines)
2-3 ripe tomatoes, finely diced
1 small onion, grated
2 teaspoons parsley, finely chopped
One green pepper chopped
One red pa[parica pepper chopped
150 grams (5 oz) olive oil
Pierce the eggplants with a
fork, place them in a pan and bake in a medium oven for about an hour and a
half. Remove the eggplants from the oven, let them cool and prepare them as
follows: slice each eggplant in the middle and scoop out the pulp.
Finely chop the pulp, drain
it to remove all liquid and place it in a bowl. Drain the diced tomatoes,the
add them to the eggplant pulp along with onions, salt and pepper and
parsley. Gradually add oil while mixing all the time.
You may replace the
Olive oil with mayonnaise.
From Maria Chiristina
Chef of Sarantis Restaurant at Rhodos