Roasted
Eggplant Salad with Capers and Onions
(Makes 6 to 8 servings)
Roasted eggplant spreads and salads come in many
variations throughout Greece and are usually embellished
with local flavor. In the North, yogurt is often
added to the eggplants, for example, throughout
the Cyclades, it is the ubiquitous caper and tomato
that season this delicious dish.
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Ingredients:
- 3 large eggplants, roasted (see page 461)
- 1/2 cup extra-virgin olive oil
- Salt to taste
- 1 medium onion, finely chopped
- 3 garlic cloves, pressed or minced
- 1/4 cup small, preferably Greek capers, rinsed
and drained
- 1 large firm, ripe tomato, peeled, seeded,
and finely chopped
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons red wine vinegar, or more to
taste
- Freshly ground black pepper to taste
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Directions:
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Wash and pat dry the eggplants.
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Roast them whole over an open flame
on top of the stove or under the broiler, turning,
until the skins are charred on all sides. (This may
also be done on a grill.)
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Remove and let cool slightly..
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Have a large bowl with the olive oil
ready.
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Cut the eggplants open lengthwise
and remove as many of the seeds as possible.
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Scoop out the roasted eggplant pulp
and place it in a bowl with the olive oil.
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With a fork and knife, cut the eggplant
so that it is chunky.
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Add the onion, garlic, capers, tomato,
and parsley and mix with a fork to combine well.
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Add the vinegar and adjust the seasoning
with additional salt, pepper, and vinegar if desired.
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