Melitzanosalata

Description

Eggplant salad

Ingredients

• 4 medium size eggplants / aubergines
• 3 garlic cloves
• ½ cup of olive oil

Procedures

1. Put the eggplants in the oven, and cook until they feel very soft(about 40 minutes in a normal oven).
2. Using a sharp knife, slice in half, and using a spoon, remove the inside 'meat' and place in a bowl.
3. If the eggplants are well done, the inside should come out very easily.
4. Put the garlic cloves in a garlic press and spread the garlic on top of the eggplant.
5. Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time.
6. When the oil is absorbed, the salad is ready.
7. Put in a fridge to cool and serve with sprinkled parsley.