Melitzanna Salata (Greek Eggplant Salad)

Page 86

Cuisine: Mediterranean | Course Type: Salads

(1 review)

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Recipe Reviews

Tasty enough, but texture too smooth. Probably better if you chop the roasted eggplant or put it through a food mill, rather than processing or blending.
Also, start by adding only half the lemon juice you squeeze from 2 lemons, then add more as needed.

(edited 29th May 2011) (0) comment (0) useful  

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