Greek eggplant salad

For me, this is one of the simplest and most delicious traditional Greek dishes. I think a simple Greek eggplant salad recipe - “melitzanosalata” - will be worn by its fans among you too.

Ingredients

• Eggplant - 3 Pieces
• Red onion - 1 Piece
• Garlic - 1-2 Cloves
• Olive oil - 4-5 Art. spoons
• Lemon - 0.5 Pieces
• A bunch of parsley - 1 Piece
• Salt - To taste
• Ground black pepper - To taste

Directions

1. Wash the eggplants, dry and place on a baking sheet. Each prick with a fork in 2-3 places.
2. Bake until cooked in the oven or grill. It is better not to remove the stem from eggplants - it is convenient to turn over and take out vegetables for it.
3. Peel the eggplants (for easier peeling, place the baked vegetables in a plastic bag, seal it tightly and leave for a few minutes) and set aside.
4. Meanwhile, peel the onion and cut into thin half rings.
5. Peel and chop the garlic with a knife.
6. Squeeze lemon juice.
7. Wash the parsley, dry and chop finely.
8. Grind the flesh of baked eggplant with a knife, mash with a fork or scroll in a blender - depending on the desired consistency of the salad. add onion, garlic, parsley, salt and pepper, season with lemon juice and olive oil. Mix. Greek eggplant salad is ready! :)