Melitzanna Salata (Greek Eggplant Salad)

From Mediterranean Light: Delicious Recipes from the World's Healthiest Cuisine

Cookbook

Author(s): Martha R. Shulman

Page 86

Cuisine: Mediterranean

Course: Salads

Reviews

1 reviews, average rating 3.0 / 5

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kaye16

15 years ago

★ ★ ★ ★ ★ 3/5

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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.

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