I enjoyed the eggplant salad that I had in Greece. And it didn’t bother me in any way (it happens sometimes, the combination of eggplants and mayonnaise isn’t the best one). I did a bit or research since I was there, and I found out how that salad was made. I’ve already made it several times since I got back home and I’m making it on Thursday night, at Camino, for a Greek night. By the way, I heard that almost all the seats are taken, with payment in advance, which brings great joy to me.
Getting back to the eggplants: I roasted them on the grill, under a lid, just like in an oven. They borrow the taste from the burned skin and they roast fast and in a uniform manner.
I cleaned them and left them on a reclined board so the juices in them can drain.
I chopped them, but not too finely.
I diced clove of garlic and mixed it with the eggplants, two tablespoons of yogurt and a pinch of salt.
I poured three tablespoons if extra virgin olive oil over the eggplants and I stirred.
I also added a bit of lemon juice. Lime juice works just as well.
That’s all.
I suggest you try, you’ll like it.
Stay healthy.
Special thanks to
Oana Bodnariuc, Authorized Translator
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facebook.com/oana.bodnariuc