Description
Melitzanosalata is the Greek eggplant salad. Aubergine is a versatile vegetable. Dishes made from eggplant, a very different and very interesting to taste. Salad served with freshly baked pita bread.
Ingredients
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Flour
400 g
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Water
250 ml
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Yeast
4 g
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Salt
1 Tbsp
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Onion
1 piece
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Garlic
2 tooth
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Parsley
1 coup
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Olive oil
120 ml
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Lemon
0.25 piece
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Black pepper
0.5 tsp
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Eggplant
1 kg
Cooking
Pete and salad should be prepared in parallel. First of all, knead the dough for a pita, leave it to rise, and in the meantime make the salad. For pita sift the flour, add dry yeast, salt, 1 tablespoon of olive oil.
Pour in the warm water.
Knead the dough. Knead to elasticity 10 minutes.
Divide the dough into 9 portions, roll them into balls. Put on floured Board, cover with a towel and leave for 40 minutes.
Roll each ball in the round is not very thin flatbread and bake on the grill at 250*C, while the pellet will not swell, 4-6 minutes.
Ready-made cakes to cover with a towel so they don't dry out.
Salad eggplant wash, prick with a fork.
Bake for 30-40 minutes in the oven at 200*C until the skin wrinkled and the flesh is tender.
Clean the eggplant from the skin.
Crush the flesh with a fork, add freshly ground black pepper and salt.
Onion, garlic and parsley finely chop.
Add to the eggplant.
Then pour the juice of lemon, and oil, whisking with a fork.
Sort cymbals.
Serve with fresh pita bread - stuffing to put inside pita. Bon appetit!!!
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