Melitzanna Salata
Submitted by Lucia Garner on Feb 25, 2010

This wonderful eggplant salad is eaten in Greece, but originated in Turkey. The blend of flavors is subtle and unexpectedly delicious.

Servings:
8

Complexity:   
Easy

Total Time:
30

Ingredients:
1 large eggplant
6 roma tomatoes
1 Tb. of finely minced red onion
3/4 cup olive oil
2 Tb. Red Wine or Balsamic Vinegar
salt & pepper to taste

Directions:
Peel and cube the eggplant. Heat a skillet, coating the bottom of the pan with the olive oil. Begin frying the eggplant, tossing it and adding the oil as needed. Do not saturate the eggplant with oil, but add enough so that it is able to cook and become tender. The eggplant will darken in color to a golden bronze tone. Do not cook until it is mushy. Cut the roma tomatoes into large cubes and place in glass bowl. Mince the red onion. When the eggplant is cooked, pour it over the tomatoes with the oil in the pan. Add the onions and vinegar and toss. Salt & pepper to taste. It can be eaten warm or chilled. It's great either way.