Catholic Recipe: Baked Eggplant Salad
Also Called: Melitzano Salata
DIRECTIONS
Bake eggplants 1 hour at 350° or until eggplant is soft to touch. Remove from oven. Dip in cold water. Skin. Remove stem; mince. Combine eggplant with onion, tomatoes, parsley, oil, vinegar, salt, pepper. Mix well with wooden spoon. Serve salad garnished with olives, green peppers. Yield, 6 servings
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965