Eggplant salad dip - (Melitzanosalata (2)) Eggplant salad dip NOTES The nice thing about this recipe for eggplant salad is that the eggplants are baked in the grill or in the kitchen's fire until they smell burned. This gives the eggplant salad a unique aroma. Greek : Μελιντζανοσαλάτα Print this recipe INGREDIENTS 2-3 medium sized round eggplants Some parsley leaves 1/2 garlic clove, chopped (optional) Drops of grated onion (optional) Vinegar Oil Salt Pepper METHOD Place the eggplants in a thin pan and bake them in the grill or in kitchen's fire. When they are baked on all sides and have started smelling like burned remove from heat and cool them. When they cool remove the outer skin and the burned surface. Remove most of the seeds and cut the eggplants in thin pieces. Place in a deep bowl, add parsley and optionaly the onion drops and the garlic clove. Gradually add one part of oil and one part of vinegar and stir the mixture continously. Stop adding oil and vinegar when you feel that the mixture is fine. Add salt and pepper for taste and preserve in the refridgerator. Serve cold as an appetizer.