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

Sort: Date ↕ Rating ↕ Difficulty ↕ Cooked ↓

kaye16

15 years ago

★ ★ ★ ★ ★ 3/5

0 found this helpful Sign in to mark helpful

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.

Report