Eggplants like the ones in Greece


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

Lasă un răspuns

Adresa ta de email nu va fi publicată. Câmpurile obligatorii sunt marcate cu *

Your custom text © Copyright 2024. All rights reserved.