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Old 07-17-2007, 02:37 PM   #11
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Quote:
Originally Posted by KitchenSally
Thanks for this great idea. Can't wait to try it!
Hi KS
Glad you like the salad idea and thanks for letting me know. Hope you enjoy it like we do.
kadesma
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Old 07-17-2007, 02:39 PM   #12
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I make this Greek Eggplant Salad at least several times during the summer.

MELITZANOSALATA
(Eggplant Salad)

makes 8 servings

2 large eggplants (the long, thinner ones work best)
2 garlic cloves, finely chopped
1 egg yolk
1/2 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
juice of 2 lemons
salt to taste
1/3 pound Feta cheese
about 1/3 pound Kalamata olives

1. Heat oven to 450 degrees F. Pierce eggplants with a fork in several places. Place them directly on the rack in the heated oven and bake until soft, about 20 minutes. Cool and peel. Dice pulp with a knife.

2. Mix oil, egg yolk, garlic, lemon, mustard and salt in a mixing bowl large enough to hold all the eggplant pieces. Whisk to emulsify. Put eggplant pulp in the bowl and use two forks to toss with the dressing to coat well. Add pitted Kalamata olives and chunks of fresh Feta cheese (cut about the same size as the olives) to the mix. Toss to combine. Refrigerate several hours so flavors can meld. (Overnight is fine!)

3. Serve at room temperature on Lavosh or toasted pita, or as a side dish with grilled chicken, fish or lamb.
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Old 07-17-2007, 03:00 PM   #13
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Thanks kadesma for all your help. I surely will let you know how they like it, should be how I like it. Sounds so good

ChefJune: thanks for taking the time to share your Greek Eggplant recipe. I will have to wait till next time to give this a try. Sure do want to see how it is. I love eggplants. Thanks
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Old 07-17-2007, 05:03 PM   #14
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Thank you both for the recipes, I'll try them out. I never salt eggplant either, I read that they have bred the bitterness out of them over the years.
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Old 07-17-2007, 05:18 PM   #15
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Carol,
I buy eggplant fairly often plus I grow 3-4 plants each summer and never encounter one thats bitter..I've gotten some with many many seeds, but just fix and eat them anyway
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Old 07-18-2007, 10:41 AM   #16
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Quote:
Originally Posted by carolelaine
Thank you both for the recipes, I'll try them out. I never salt eggplant either, I read that they have bred the bitterness out of them over the years.
Salting them helps remove some of the excess water. I always salt (then rinse and dry) when I'm making Eggplant Pizzas because I need the Eggplant to remain firm and not get soggy. Otherwise, I don't bother.
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