With all the stunning eggplants in the Farmer’s Market, you can buy several and make this classic Mediterranean treat. It’s a perfect summer appetizer, dip for pita, spread for chicken sandwiches, or dollop a spoonful underneath some grilled fish for an easy side dish for dinner.
Melintzanosalata . . . Eggplant Salad
3 large eggplants, each 2-1/2 lbs.
2 T. olive oil
1/3 c. extra virgin olive oil
2 t. dried oregano
4 chopped scallions
2 large garlic cloves
2 c. flat parsley leaves
1 T. lemon juice
2 T. red wine vinegar, or more to taste
2 T. salt-packed capers, refreshed and drained
2 ripe, diced, skinless seedless tomatoes
Brush eggplant with olive oil and broil on a baking sheet for 25-30 minutes, turning often until skin blackens and eggplant is cooked through. (You can also accomplish the same task on a grill if you like to cook outdoors.) Let cool, then peel and chop meats and reserve to a colander for 2 hours to drip off the excess liquids. Discard skin.
Place oregano, scallions, garlic, and half the parsley in a food processor and pulse until well processed.
Fold into the drained eggplant and season with oil, lemon juice, and vinegar. Add tomatoes. Chop remaining parsley and capers and fold into the salad. Season with salt and pepper and serve with toasted or grilled bread.