weather 17°C / 62°F Agios Nikolaos

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Eggplant Salad



  • 1 cup olive oil
  • 1 kilo short and round eggplants
  • 2 cloves of garlic, mashed
  • 1 lemon, juiced
  • Salt


Prick the eggplants with a fork and cook them in the oven. When done, peel and place them in a blender along with the olive oil and salt. Blend them to a pulp, and then gradually add the garlic and olive oil in small quantities. Remove the pulp from the blender and serve in a bowl or plate.

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