Melitzanosalata - Grilled Eggplant Salad with Tomato, Vinegar, and Parsley
When we were eating our way through Greece, I tasted many, manγ versions of this meze. Too often they had little taste of eggplant because so many other ingredients had been added. I love the slightly smoky taste of eggplant, which I think is really brought out in this version of a classic Greek dish.
3 whole eggplants, about 4 pounds
2 garlic cloves, minced
1 cup finely diced yellow onion
½ cup well-drained finely diced canned tomato
1 cup Greek yogurt
1/3 cup red wine vinegar
1 cup fresh lemon juice
½ cup extra virgin olive oil
About 3 tablespoons seltzer water
1 cup finely chopped fresh flat-leaf parsley
1 teaspoon dried oregano
Coarse salt and freshly ground pepper
Warm pita bread triangles for serving
with the paddle. Add the garlic, onion, and tomato and mix on medium speed for 1 minute.
Add the yogurt and mix for another minute.
By Jim Botsacos from his Book, New Greek Cuisine by Broadway Books