Melitzanosalata Aubergine
(eggplant appetizer)

2 good-sized eggplants

2 cloves of garlic
3/4 cup of plain yogurt
1 cup olive oil
4 Tablespoons vinegar
sale & pepper to taste


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Bake the eggplants in a moderate oven (325 deg.) until soft, about 45 min. When cold put in food processor with the remaining ingredients. Mix together until pulpy.

Serve on an appetizer plate and garnish with chopped parsley. Serve with toast, small slices of French bread or crackers.

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