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 Recipes for  of  Greek  Food  from Sarantis Restaurant

 

 

 

 

Aubergine Salad" Melitzanosalata"

4-5 eggplants (Aubergines)
2-3 ripe tomatoes, finely diced
1 small onion, grated
2 teaspoons parsley, finely chopped

2 teaspoon origano

One green pepper chopped

One red pa[parica pepper chopped
150 grams (5 oz) olive oil
Salt-pepper
 

   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 peppers and 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  Sarantis

Chef of Sarantis Restaurant at Rhodos island

 

 

 

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