|Some days are just stay in bed and listen to the cat play yukelele days.|
These are also good days for decorating your room with melitzanosalata.
1 large eggplant, or 2 medium eggplants
1 clove garlic, mashed
1 medium onion, grated
1 Tbsp. parsley
1 large tomato, peeled and chopped
1 tsp. oregano
2 Tbsp. white vinegar
salt and pepper
fresh green onions for garnish, chopped
Poke the eggplant with a fork several times and bake at 350F/180C for one hour. Peel and chop the baked eggplant; add garlic (more may be added), onion, chopped tomato, parsley and salt and pepper. Add enough olive oil to moisten;add the vinegar, mix well and chill. I like to add a little mayonaise to this recipe, but traditionalists would say forget it! This is a zesty dip, served on a bed of lettuce, with tomato wedges and olives. You can also put this in the blender before chilling and then serve with crackers, bread sticks or fresh bread.