Eggplant Salad

Salata Melitzanas

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Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 large eggplant
  • 1 small onion, chopped
  • Salt and freshly ground black pepper
  • ½ cup olive oil
  • tablespoons vinegar
  • Chopped parsley, tomato wedges and black olives for garnish


  1. Preheat oaven to moderate (350°F.).

  2. Bake the eggplant for about one hour, or until soft.

  3. Remove the skin from the eggplant and chop the flesh. Combine the eggplant, onion, salt and pepper to taste, olive oil and vinegar. Mix well. Garnish with parsley, tomato wedges and olives.

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