Side Melitzanosalata Recipe
Make Side Melitzanosalata Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Condiments
Method
Preparation
- 1
Preheat your oven to 400°F (200°C).
- 2
Slice the eggplants into 1/2 inch thick rounds. Salt them lightly and let them sit for about 20 minutes to draw out excess moisture. Rinse and pat dry.
- 3
Roasting
- 4
On a baking sheet, arrange the eggplant slices in a single layer. Drizzle with olive oil and roast in the preheated oven for about 25-30 minutes, flipping halfway through, until golden brown and tender.
Mixing
- 5
In a large mixing bowl, combine the roasted eggplants, chopped tomatoes, red onion, garlic, and green bell pepper.
- 6
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
- 7
Pour the dressing over the vegetables and toss to combine.
- 8
Chop the fresh parsley and sprinkle it over the melitzanosalata before serving.
