Melitzanosalata (Eggplant Salad) with Eggplant Leftovers
This can be made with leftovers of baked or stewed eggplant. The proportions are based on having 1 1/2 – 2 cups of chopped eggplant and other vegetables after they are drained.
– Leftover eggplants, together with any onions or tomatoes that were part of the original eggplant dish; peels removed from the eggplants
– 2 Tbsp. extra virgin olive oil
– 1 Tbsp. red wine vinegar
– 1 – 2 cloves garlic, grated on a small-holed grater, or very finely minced
Put the peeled eggplant and other vegetables in a strainer lined with paper towels. Let the liquids drain off for about an hour. (I save and use these liquids as a seasoning in vegetable dishes.) Dump the strained vegetables onto a cutting board and roughly chop them. (The salad’s texture is better if you chop the vegetables by hand, so don’t use a food processor for this task.) Place the chopped vegetables in a bowl. Add the olive oil, red wine vinegar, and garlic to the chopped vegetables. Taste and add red wine vinegar, garlic, salt, and pepper, as needed. Serve with toasted bread, olives, pickled peppers, and cheese as part of an appetizer spread (called mezedes in Greek).